{"id":1984,"date":"2024-04-21T11:53:33","date_gmt":"2024-04-21T11:53:33","guid":{"rendered":"https:\/\/chefofnature.com\/?p=1984"},"modified":"2024-04-21T11:53:34","modified_gmt":"2024-04-21T11:53:34","slug":"fermented-wild-garlic-sambal","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=1984","title":{"rendered":"Fermented wild garlic sambal"},"content":{"rendered":"\n

Sambal is a spicy condiment from Indonesian and Malaysian cuisine. It consists of ground chilies and salt with optionally other aromatics and ingredients.<\/p>\n\n\n\n

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.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Fermented wild garlic sambal<\/h2>\n
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<\/div>\n
Prep Time<\/span>7 days<\/span><\/span> d<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Condiment<\/span><\/div>
Cuisine: <\/span>Indonesian, Malaysian<\/span><\/div>
Keyword: <\/span>fermented, fermenting, wild garlic<\/span><\/div><\/div>\n\n\n\n\n

Equipment<\/h3>
  • 1 Fermentation pot<\/div><\/li>
  • 1 Food processor<\/div><\/li>
  • 1 cutting board<\/div><\/li>
  • 1 Kitchen knife<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 65<\/span> Grams<\/span> Wild garlic leaves<\/span><\/li>
    • 2<\/span> Grams<\/span> Salt<\/span><\/li>
    • 5<\/span> Red chili peppers<\/span><\/li>
    • 1<\/span> tbsp<\/span> Neutral oil<\/span><\/li>
    • 1<\/span> tsp<\/span> Salt<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Wild garlic fermentation<\/h4>
      • Wash the wild garlic leaves and put them in a large pot or bowl together with 2 grams of salt.<\/span><\/div>
        \"\"<\/div> <\/li>
      • 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.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Squeeze and mix again until no more liquid comes out.<\/span><\/div>
        \"\"<\/div> <\/li>
      • 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.<\/span><\/div>
        \"\"<\/div> <\/li><\/ul><\/div>

        Sambal<\/h4>
        • Cut the chilies into rough chunks.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Take the wild garlic leaves out of the jar and cut them into rough chunks.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Put the chilies, wild garlic leaves and remaining ingredients into a food processer and blend until smooth.<\/span><\/div>
          \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          Notes<\/h3>
          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.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

          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<\/p>\n","protected":false},"author":1,"featured_media":1993,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[254,8,261],"tags":[],"class_list":["post-1984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiment","category-spring","category-wild-garlic"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/1984","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1984"}],"version-history":[{"count":5,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/1984\/revisions"}],"predecessor-version":[{"id":2125,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/1984\/revisions\/2125"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/1993"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}