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.