Laotian fermented chilli sauce

Remove the stems of the chillies and thoroughly wash them. Allow to dry in the sun for 6 hours to remove any excess moisture and concentrate the flavour. Remove half of the seeds, if you prefer a milder flavour.

Peel and roughly chop the ginger and garlic.

Add the chillies, ginger and garlic to a food processor and pulse until coarse. Make sure to keep some texture to avoid over-processing. Transfer the chilli mixture to a large bowl and stir in the non-alcoholic gin, salt and sugar until well combined. If you don’t have zero-alc gin, a 1:1 ratio of rice vinegar and water can be used as a substitute.

Spoon the mixture into a sterilised 300ml jar, pressing it down gently to eliminate air pockets. Fill a small zip-top with water and seal it. Gently place it into the jar, on top of the chilli mixture to create a seal to stop bad bacteria from spoiling. Seal tightly with the lid and store in a dark place at room temperature to ferment. You will need to open the jar once a day to release pressure buildup. After 10-15 days, it should have a tangy aroma and vibrant red colour. Remove the zip-top bag and seal the jar with its lid.

Use the fermented chilli sauce as a dipping sauce, a seasoning for stir-fries, or a condiment for noodles and grilled meats. Once fermented, store in the refrigerator for up to 6 months.