So I was given the heads up that the frosty mornings were coming and the chillies in Perth's farms would be ruined. The end of the chilli season is upon us. But thanks my friends at Fruit Corner, they gave me access to pick chillies one evening after work. So i did.
As in a previous post, we like to ferment chillies to preserve them for long periods. This also helps with our gut health as it is full of probiotics.
So here is the process.
Heaps of chillies washed and headed.
Put in the processor to chop.
This is what they look like chopped.
Place in sterilized jars.
Fill with salt brine 2-3%. Final product. Leave in pantry for a week or so. May bubble so have a plate under the jars. Then refrigerate.