Lacto-Fermented Citrus and Chili

Cooking

1. Sterilise a glass jar and allow it to dry completely.
2. Finely zest your citrus, avoiding the white pith.
3. Roughly chop the green chillies, removing some seeds if you prefer less heat.
4. Weigh the combined citrus zest and chillies.
5. Add 2% salt by weight (4g of salt for 200g of the mixture).
6. Blend into a coarse paste using a stick blender or food processor.
7. For a smoother texture, continue blending or finish with a mortar and pestle.
8. Pack the paste tightly into the sterilised jar.
9. Press firmly to remove any trapped air pockets.
10. Cover loosely or use a fermentation lid.
11. Leave at room temperature for 2–5 days, tasting daily.
12. Once you're happy with the flavour, refrigerate to slow fermentation.