Fermented Birdseye Thai chili Peppers
Fermented Birdseye Thai chili Peppers

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fermented birdseye thai chili peppers. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Fermented Birdseye Thai chili Peppers is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Fermented Birdseye Thai chili Peppers is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook fermented birdseye thai chili peppers using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fermented Birdseye Thai chili Peppers:
  1. Prepare peppers
  2. Take 1 pints of Thai Birdseye chili Peppers
  3. Make ready 6 clove garlic cloves
  4. Prepare 2 tbsp salt
  5. Make ready hold downs
  6. Get 1 toothpicks
  7. Take 1 large bamboo skewer
  8. Prepare brine
  9. Take 3 tbsp salt
  10. Take 1 cup water
  11. Take cover protector
  12. Prepare 1 medium cloth
  13. Make ready 2 large rubber bands
  14. Make ready when the fermentation is where you want it
  15. Prepare 1 distilled white vinegar
Steps to make Fermented Birdseye Thai chili Peppers:
  1. Pick or buy the peppers
  2. Sterilize the container. Wash the peppers, toothpicks, and bamboo skewers.
  3. Cover bottom of container with a few peppers, add 1 tablespoons of salt. Fill 3/4 of the jar with more peppers. Peel garlic add to top.
  4. Put toothpicks across the top. Pry some under the curvature of the jar top. This is to trap the other toothpicks under them to hold down the peppers and garlic. Cut the skewer to be long enough to hold down all of them.
  5. Cover with cloth. Secure with rubber bands. Set in a cool dry place.
  6. Let sit 4 week or longer. Drain brine. You can eat as is or make into a paste. Refrigerate the rest you haven't used. Keeps 4 months.
  7. If your not going to use right away take a sterilized jar add peppers and garlic, then fill with vinegar. Heat in microwave on high till hot with lid off. Take out and add lid. Then let cool, as it cools it will seal.

So that is going to wrap it up for this special food fermented birdseye thai chili peppers recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!