Sambal is a spicy condiment from Indonesian and Malaysian cuisine. It consists of ground chilies and salt with optionally other aromatics and ingredients.
We experimented with adding fermented wild garlic to basic sambal, which turned out to be a match made in heaven. Once prepared, the sambal can be kept for a long time in the fridge.
Fermented wild garlic sambal
Equipment
- 1 Fermentation pot
- 1 Food processor
- 1 cutting board
- 1 Kitchen knife
Ingredients
- 65 Grams Wild garlic leaves
- 2 Grams Salt
- 5 Red chili peppers
- 1 tbsp Neutral oil
- 1 tsp Salt
Instructions
Wild garlic fermentation
- Wash the wild garlic leaves and put them in a large pot or bowl together with 2 grams of salt.
- Mix and squeeze the leaves for a couple of minutes until some liquid starts to come out. Let the leaves rest for 15 minutes or so.
- Squeeze and mix again until no more liquid comes out.
- Add the leaves together with all the liquid to a fermentation jar. Add a freezer bag on top filled with water to keep the leaves submerged in liquid. Let the leaves ferment at room temperature for 7 days or until they have your preferred taste.
Sambal
- Cut the chilies into rough chunks.
- Take the wild garlic leaves out of the jar and cut them into rough chunks.
- Put the chilies, wild garlic leaves and remaining ingredients into a food processer and blend until smooth.
Notes
You can keep fermented wild garlic leaves for a long time in the fridge (months) so its a good idea to ferment some more leaves and use a portion of them for the sambal. Be sure to always add between 2 ~ 3% of its weight in salt.
