A sweet, spicy and and savory fermented chili made purely from veggies and spices.
Author: Amanda Nicole Smith
1/2cupred bell pepper
1/4cupsugar; ie. datesraisins, coconut sugar, etc.
1Anaheim chili pepper
Sanitize a quart-sized mason jar.
Roughly chop vegetables.
Put all of the ingredients into a food processor and process until veggies are desired size.
Pack the veggies tightly into jar. The liquid should be covering all the veggies. If not add a little purified water.
Add a slice of daikon radish; or carrot logs, on top to block the veggie pieces from coming above the liquid, aka the brine.
Cover the ferment with an air-tight lid and let sit for 3-5 days. If the lid bulges in the middle after a day or two, you'll need to "burp" the lid to remove excess carbon dioxide. Try the chili periodically to see at what stage of the ferment you like it best.
Store in the fridge to stop the fermentation and to reduce the sour lactic acid taste. The ferment will be its most flavorful 2-3 days after being put in the fridge.
*fresh tomatoes can be replaced with 1 cup sun-dried tomatoes; rehydrated. Use the soak water as part of the brine in the ferment. Store up to 3 months in the fridge.