How to Make Chili garum
Chili garum is a spicy fermented umami sauce made with chilies and koji. It combines heat with deep savory complexity.
Category: Pastes & Sauces · Method: Fungal/Mold · Time: 3-12mo · Difficulty: 3/5 · Yield: varies · Temp: 18-22°C
History
A modern innovation blending Asian chili paste traditions with ancient garum fermentation, creating a uniquely complex hot sauce.
Ingredients
- 1 lb Fresh chilies — Mixed varieties
- 1/2 lb Koji rice — Barley or rice koji
- 10-12% Salt — By weight
- 4 cloves Garlic — Optional
Equipment
- Food processor
- Fermentation vessel
- Cheesecloth
- Bottles
Instructions
Process chilies
Blend chilies into rough paste.
Time: 10 min
Mix ingredients
Combine chili paste, koji, salt, and garlic.
Time: 10 min
Pack
Transfer to vessel, weight down.
Time: 10 min
Ferment
Ferment 3-12 months, stirring occasionally.
Time: 3-12 months
Strain
Filter liquid from solids.
Time: 1 hour
Fermentation Timeline
- Month 1-2: Start — Heat and fermentation merge.
- Month 3-6: Development — Umami develops behind heat.
- Month 6+: Mature — Complex spicy-savory balance.
Signs of Success & Spoilage
Good signs
- Red-orange color
- Fruity-spicy aroma
- Deep umami behind heat
- Clear liquid
Warning signs
- Mold
- Off odors
- Murky color
- Rancidity
Troubleshooting
- Too hot
- Cause: Hot chili varieties Solution: Blend with milder peppers next batch.
Storage
Refrigerate Keeps 2 years. Heat mellows with age.
Health Benefits
- Capsaicin
- Vitamin C
- Antioxidants
- Amino acids
- Probiotics
Serving Suggestions
- Spicy stir-fry
- Wing sauce
- Pizza drizzle
- Ramen boost
- Bloody Mary
Related Pastes & Sauces Ferments
Other Fungal/Mold Ferments
- Miso — Condiment
- Tempeh — Legumes & Soy
- Shoyu — Legumes & Soy
- Tamari — Legumes & Soy
- Doubanjiang — Legumes & Soy
- Gochujang — Legumes & Soy
- Tauco — Legumes & Soy
- Meju blocks — Legumes & Soy