Following 2 very successful Fermenting Workshops we thought we would share what we learnt!
Fermentation is a brilliant way to make the most of seasonal chillies, fruit and herbs, turning fresh ingredients into something with a deeper, more complex flavour. Whether you've got a glut of homegrown chillies or simply fancy experimenting in the kitchen, making your own fermented sauces and pastes is a great place to start.
The best bit? You don't need a long list of ingredients. With a few fresh ingredients and the right amount of salt, you can create all sorts of interesting flavour combinations.
What is fermentation?
Fermentation is a natural process in which beneficial bacteria convert sugars in food into acids. In vegetable fermentation, this produces the distinctive tangy flavour we associate with pickles, sauerkraut and kimchi, while helping to preserve the ingredients when the process is carried out correctly.
When it comes to sauces and pastes, blending the ingredients breaks down their structure and releases moisture. This creates a mixture that can ferment more quickly than whole or chopped vegetables, allowing the flavours to develop in a relatively short time.
What can you ferment?
One of the best things about making your own fermented sauces and pastes is how adaptable the process can be. You can experiment with different combinations depending on what's growing in your garden or available in the kitchen.
Here are a few ideas to get you started:
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Chillies and garlic: A simple combination that makes a versatile base for a fiery fermented chilli paste.
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Chillies and fruit: Try blending chillies with apple, pear or seasonal fruit for a different balance of flavours.
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Fresh herbs: Wild garlic and other leafy herbs can be transformed into vibrant fermented pastes.
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Seasonal vegetables: Experiment with different vegetables to create your own unique blends.
There are plenty of opportunities to get creative, so don't be afraid to experiment with ingredients and flavour combinations.
A simple guide to making fermented sauces and pastes
The basic method is straightforward, but getting the salt ratio right is essential.
What you'll need
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Your choice of fresh chillies, fruit, vegetables or herbs
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Sea salt
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A blender or food processor
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A weighing scale
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A clean, suitable fermentation jar or vessel
The method
1. Prepare your ingredients
Wash your fresh ingredients thoroughly and remove any unwanted stems or damaged sections. Chop them into smaller pieces to make blending easier.
2. Blend until smooth
Place your ingredients in a blender or food processor and blend to your preferred consistency. You can make a smooth sauce or leave the mixture a little more textured, depending on how you'd like to use it.
3. Weigh the mixture
Once blended, weigh the entire mixture. This is important because the amount of salt you need depends on the weight of your ingredients.
4. Add the salt
For the dry-salt method described here, add 2g of sea salt for every 100g of blended mixture. Mix thoroughly so the salt is evenly distributed.
5. Transfer to a suitable fermentation vessel
Spoon the mixture into a clean, appropriate fermentation vessel and follow a validated fermentation method for your particular ingredients. The vessel and method should allow you to manage the gas produced during fermentation safely.
6. Allow the flavours to develop
Blended sauces and pastes can ferment relatively quickly. The original method suggests a fermentation period of around five days to two weeks, although the appropriate time depends on the ingredients and fermentation conditions. Use a tested process rather than relying on time or appearance alone to determine when a ferment is ready.
7. Refrigerate once fermented
Once the fermentation process is complete, refrigerate the sauce or paste in accordance with a validated recipe's storage guidance. Refrigeration slows fermentation, helping to preserve the flavour, but it does not make an unsafe ferment safe.
Why is salt so important?
Salt plays an important role in vegetable fermentation. It helps create conditions that favour the desired fermentation process while influencing the texture and flavour of the finished product.
The amount you need depends on the method you're using. For the blended, dry-salt method above, the suggested ratio is 2g of salt per 100g of mixture. For vegetables fermented in a water-based brine, the method described in our pickle guide uses 4g of salt per 100ml of water.
These ratios apply to different methods, so they shouldn't be used interchangeably. Always follow a tested recipe for the specific ingredients and process you're using.
Tips for successful fermentation
A few simple habits can help you get more consistent results.
Keep everything clean. Wash your hands and thoroughly clean your equipment, jars and preparation surfaces before you begin.
Measure accurately. Weigh your ingredients and salt carefully rather than estimating quantities. Small differences can affect the fermentation process.
Choose the right equipment. Fermentation produces gas, so use a suitable vessel and follow the manufacturer's instructions for safely managing pressure.
Follow a tested method. Fermentation times and storage recommendations vary according to the ingredients, salt concentration, temperature and equipment. Don't assume that a ferment is safe simply because it has bubbled or developed a tangy smell.
Make a note of your experiments. If you're trying different chillies, fruit or herbs, record the ingredients and quantities you use. This will help you understand which flavour combinations you enjoy and make it easier to repeat successful results.
Get creative with your chillies
Fermented sauces and pastes are a wonderful way to explore the versatility of chillies beyond fresh cooking, drying or freezing. From simple chilli and garlic pastes to fruit-based sauces and herb-packed blends, there are plenty of combinations to discover.
Start with a tested recipe, get familiar with the method and then explore different flavours as you build your confidence.
A note on food safety: Fermentation is a food-preservation technique that requires the correct ingredients, salt ratios, conditions and storage methods. The general ratios and timings in this article are a starting point from the source material, not a validated food-preservation process. Use an established recipe with appropriate food-safety guidance, and don't rely on appearance, smell or taste alone to determine whether a ferment is safe to eat.
