Fermented Pineapple & Chilli Sambal
One of Cornersmith's favourite fruity ferments. This was on the menu all through summer and is in Cornersmith's first cookbook - we'd serve it with rice bowls, with tacos, with black bean dishes and through salsas. It's sweet and spicy and salty and is delicious with fish and seafood.
This recipe will make 2-3 x 500 ml jars.
Ingredients 6
2 kg pineapple, peeled and cut into 2 cm -3cm cubes, about 2 medium-sized pineapples
1 cup coriander, leaves, firmly packed and chopped
2 lime, zested and juiced
2 tbsp ginger, finely grated
2 tsp chilli flakes
2 tbsp salt
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Method 6
Peel the , then cut into 2 cm (3 in) cubes, discarding the tough core. Place the pineapple in a large bowl, then add all the other ingredients.
Using your hands, squish everything together and mix thoroughly.
Pack the pineapple mixture tightly into clean jars, pressing down so that the juice rises above the pineapple and any air bubbles are released.
Wipe the rims of the jars with a clean cloth or paper towel and seal.
Let the jars sit at room temperature (but out of direct sunlight) for 2-4 days until they're starting to bubble.
Transfer the jars to the fridge and leave for a week before opening, then use within 6 months.
Cornersmith's tips
During fermenting time, the lids will start to pop up, which is a sign of the fermenting process. Open your jar every few days to ‘burp’ your ferment – this will release the built-up carbon dioxide, and prevent brine spilling out of the jar. Once you're happy with the flavour, transfer the jars to the fridge and leave for a week before opening, then use within 6 months.
