@feinschmeckergarten@norden.social
Post #2473895
2026-05-11 13:33 UTC
@Pollinators@epicure.social We have a few different chilis like Lila Lucie or Black Heart which are 15,000-30,000 Scoville.
I used them last year for a fermeted sambal that was great.
I just checked the Shockey book you recommended some time ago. No rempah in it. So your help to make some would be appreciated. 🙂
@Broadfork@mastodon.green
Replies (2)
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@Pollinators@epicure.social 2026-05-11 19:06
@feinschmeckergarten@norden.social @Broadfork@mastodon.green We are happy to share ideas. We are off talking about chili’s a few months off season. We are looking at asparagus spears every morning. It’s a good thing. The fermented asparagus spears with kimchi seasonings is a five to eight day fermentation. This is a Kirsten Shockey recipe we have bookmarked. A substitution with the Rempah or Sambal is likely. #fermentation
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@Pollinators@epicure.social 2026-05-11 19:08
@feinschmeckergarten@norden.social @Broadfork@mastodon.green Dried peppers and fermented hot pepper paste work as substitutes for fresh chilies for the off season.