Recipe of Super Quick Homemade Fermented Birdseye Thai chili Peppers

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, Recipe of Perfect Fermented Birdseye Thai chili Peppers. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Fermented Birdseye Thai chili Peppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fermented Birdseye Thai chili Peppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fermented Birdseye Thai chili Peppers is 45 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few components. You can have Fermented Birdseye Thai chili Peppers using 15 ingredients and 7 steps. Here is how you cook it.

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Ingredients and spices that need to be Take to make Fermented Birdseye Thai chili Peppers:

1. peppers
2. 1 pints of Thai Birdseye chili Peppers
3. 6 clove garlic cloves
4. 2 tbsp salt
5. hold downs
6. 1 toothpicks
7. 1 large bamboo skewer
8. brine
9. 3 tbsp salt
10. 1 cup water
11. cover protector
12. 1 medium cloth
13. 2 large rubber bands
14. when the fermentation is where you want it
15. 1 distilled white vinegar

Steps to make to make Fermented Birdseye Thai chili Peppers

1. Pick or buy the peppers
2. Sterilize the container. Wash the peppers, toothpicks, and bamboo skewers.
3. Cover bottom of container with a few peppers, add 1 tablespoons of salt. Fill 3/4 of the jar with more peppers. Peel garlic add to top.
4. Put toothpicks across the top. Pry some under the curvature of the jar top. This is to trap the other toothpicks under them to hold down the peppers and garlic. Cut the skewer to be long enough to hold down all of them.
5. Cover with cloth. Secure with rubber bands. Set in a cool dry place.
6. Let sit 4 week or longer. Drain brine. You can eat as is or make into a paste. Refrigerate the rest you haven't used. Keeps 4 months.
7. If your not going to use right away take a sterilized jar add peppers and garlic, then fill with vinegar. Heat in microwave on high till hot with lid off. Take out and add lid. Then let cool, as it cools it will seal.

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So that's going to wrap this up with this special food Recipe of Quick Fermented Birdseye Thai chili Peppers. Thanks so much for reading. I am confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!