Fermented Sambal Oelek
Fermented Sambal Oelek
© Chef Laura Bonicelli
Fiery red heat balanced by the deep, complex tang that only comes from patient fermentation. This Indonesian-inspired condiment transforms from sharp and aggressive to rich and nuanced over weeks, becoming the perfect companion to grilled meats, noodle bowls, or anywhere you crave that ...
Prep Time
30 min
Cook Time
—
Total Time
30 min
Servings
16 servings
Ingredients
fermentation
- 227 gramsfresh Thai chiles (stemmed)
- 4 to 6 gramsdried cayenne peppers (about 8 whole peppers)
- 1 large garlic clove (chopped)
- 1 teaspoonnon-iodized salt
- 1 teaspoonnon-chlorinated water (home-filtered or spring water works well)
finishing
- ¼ cupfresh lime juice
- 2 tablespoonsrice wine vinegar
Instructions
- 1
In a food processor or blender, combine the Thai chiles, dried cayenne peppers, garlic, salt, and water. Blend until a thick pepper paste forms.
- 2
Transfer the paste into a clean glass jar. If using a cartouche (see Notes), place it on top of the mash. Seal the jar tightly and store at room temperature, out of direct sunlight, for 1 to 4 weeks. Release gases once daily by briefly loosening the lid. Begin tasting the paste after the first week to monitor flavor development.
- 3
Once the desired fermentation period is reached, transfer the fermented paste to a blender or food processor. Add the lime juice and rice wine vinegar and blend until smooth.
- 4
Store the finished Sambal Oelek in an airtight container in the refrigerator for up to 6 months.
Nutrition Facts
Per Serving (serves 16 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Chef's Notes
A cartouche is a round piece of parchment paper placed directly on top of a ferment. It helps protect the surface from oxygen exposure and discourages mold formation. To make one, cut a circle of parchment to fit your jar and press it onto the pepper mash before sealing the lid. Fermentation can be complete in as little as 7 days. For a more developed flavor, ferment for up to 4 weeks, tasting periodically to achieve your preferred flavor profile.