Summary

Ingredients

• 1 kg chilli pepper (s), red
• 100 g salt
• 150 ml vinegar

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Instructions

1. First wash the chillies and cut off the stems. Then mince with the meat grinder with the middle disc and mix with the salt. Let ferment in a twist off glass for two weeks at 30 ° C (basically nothing else than the production of sauerkraut).
2. After two weeks, spread the chilli pulp through a tea strainer, then mix the pulp with the vinegar again and strain through the tea strainer again. Color, smell and consistency are exactly like the original. Pour into a nice bottle and store in the refrigerator.
3. Put the leftover chili pulp on a plastic plate and freeze, then break into small pieces. Can be used for seasoning if necessary. Or soak the chili pulp in oil.