3 ingredient fermented garlic chilli 

this would be amazing on a grilled cheese.

I tried chili garlic with sugar in Cheong method. To finish it up blend it with vinegar, it taste like a more flavorful version of Thai sweet chili sauce! 😋

Why 2% salt?

bro forgot to color grade it😭

I really like your experiments with fermentation, and as someone with IBS due to fermentable sugars causing havoc in my intestines, ive been wondering if these already fermented recipes would allow me to get foods like garlic Back in my diet… here in Brazil we dont really have the habit of fermenting, but i do love the flavours and would like to start trying these recipes at home

Something my uncle does with the store bought stuff is to add a little bit of sugar and fish sauce, it adds a lot of depth

I made some for my son on July 4th with mostly Habaneros and added a couple jalapeños I had. I had to peel 5 heads of garlic, lol. It was a labor of love for him. Will have to wait to see how it turns out, he loves Chili garlic paste.

Not usually into hot pepper, but this delicious looking creation got me subscribed.

I made this. Taste really good! Thank you for the recipe. And also all the other recipes.

Holy moly that looks delicious

Mmmm looks good!

Does the amount of capsaicin matter? Could I do this with bell peppers as well?

when should i add the sugar? before its fermented or after?

Why do you do 2% of the weight for this but 3% for pickles? Great channel btw

Do you store it in the fridge once you start using it or is it okay to leave on the counter?

this is basically everything that goes into Tabasco, but they ferment it for 2 years

Sorry if this is a dumb question but do you add the sugar and vinegar before fermentation or when you’re taking it out to use it?

3 ingredients: chili, garlic, ferment

Can you do onions fermented ?

Is it good to keep without vinegar

Can we use sweet peppers?

Do you store it in the fridge?

U from uk?

is there a different taste between fermented vs non-fermented?

Can I use red/green peppers (bell peppers) on this? The chillies I got are too hot so I'd like to dilute them by using one part chillies, one part bell peppers, and two part garlic. Basically substitute half the chillies for bell peppers. Thanks.

Nice, maybe i can reuse the Sangjang container to make this. Cheers from Spain 🇪🇦

Have you already posted this before? I have a jar of exactly this in my fridge that i made following your previous one

Basically fermented sambal, this looks delicious

Add that into a blender with some water, vinegar, and sugar and youll have a kickass hot sauce.

We make this once a year in a big patch. It’s amazing and versatile, we like to heat up some olive oil and put a few spoons in and lightly sauce. Goes great on potatoes, fish, chicken, anything really, so good

lee kum kee does basically this, its my favourite sauce, might have to try this

Thats gonna be delish on.....EVERYRHING!!¡

I make a Ginger Garlic Paste in a similar way for Indian and East African cooking

haiki jenenge sambel bawang lik

Pretty sure this is how they make sriracha.

Thought that was creme-brule at first

Please ferment me.

If you dont mind me asking, what's the reasoning behind only 2 percent of the items weight in salt? Why not more, and why not less?

Wonder if it would matter if you ground them up after fermenting instead of before I’ll have to try this one

Ferment is a verb btw

Once this is is made could it potentially be water bath canned for later use?

Hi Johnny, did you speed up the audio/VO? I think it was quite too fast to fully process while watching the video

wanting to get married