Fermented Harissa
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Step 1 of 7
Method
1 of 7
Combine the chopped peppers, chillies and garlic with the salt and mix thoroughly.
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What you are cooking with
Ferment
- 800 g Red peppers, roughly chopped
- 500 g Red chillies, roughly chopped
- 120 g Garlic
- 35 g Fine non-iodised sea salt, about 2.5% of the vegetable weight
To finish
- 20 g Coriander seeds
- 15 g Cumin seeds
- 10 g Caraway seeds
- 15 g Smoked paprika
- 150 ml Olive oil