Name: RECIPE: LACTO-FERMENTED CHILERO
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: FERMENTED VEGETABLE KIT; GREY CELTIC SEA SALT; PICKLE PACKER VEGETABLE TAMPER

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Sweet from the carrots, spicy from the hot pepper, this Costa Rican-inspired condiment isn’t quite the spicy hot sauce brand that goes by the same name. But it’s got its own kick and tang that make it a perfect accompaniment to vegetables and meats.

15 minutes

35 minutes

INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

INGREDIENTS:

3 cups grated carrots
1 red onion, sliced thinly
1 green bell pepper, minced
1 jalapeño pepper, minced
3 garlic cloves, minced
2 Tbsp. sea salt
Water, as needed

INSTRUCTIONS:

Combine grated carrots, onion, peppers, and garlic in a medium bowl. Sprinkle with salt and mix thoroughly. Pound with a Cabbage Crusher or pounding tool to encourage the liquid to come out of the vegetables.
Transfer vegetables to a quart jar and push down firmly. Add water as needed to bring the level to 2 inches above the vegetables
If necessary, weigh vegetables down under the brine to keep them submerged.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
Once chilero is finsihed culturing, put a tight lid on the jar and move to cold storage.

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RECIPE: LACTO-FERMENTED CHILERO

INGREDIENTS:

INSTRUCTIONS:

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RECIPE: LACTO-FERMENTED CHILERO

INGREDIENTS:

INSTRUCTIONS:

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