Any hot pepper varieties work well with this lactose fermentation. Jalapeño, long hot peppers are two most easy to get. Green ones are OK, but not as pretty and tasty than the ripen ones.
- 1 lb red hot chili
- 1 Tsp sea salt
- 1 Tsp minced garlic
- 2 tsp minced ginger
- 1 tsp each (sichuan pepper, corriender, mustard, fennel)
Rinse chilies in running water and air dry them until no visible water on its skin.
Remove seeds and dice red chilies. Add salt and dried spices.
Stir well and allow the mixture to wither before jar it. Sit on countertop for a day before store in the fridge for as long as you want. Stay good for a year. The longer the better it tastes.
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