Learn how I make my favorite homemade chili paste—fermented for flavor, packed with garlic, and preserved with a splash of white liquor. No fancy equipment needed!
Homemade Fermented Chili Paste
I make a few jars of this chili paste every year around this time—it’s become a little tradition in my kitchen.
One batch lasts me nearly the whole year, and I love having it on hand to add flavor and heat to everything from stir-fries to noodles and even dumplings.
Hand-Chopped vs. Food Processor: My Take on Texture
When it comes to preparing the chili paste, I personally prefer to chop everything by hand. Yes, it takes more time, but I truly believe the texture is worth it. The hand-chopped version has a chunkier, more rustic feel that gives every bite a nice contrast and layers of flavor.
Of course, if you’re short on time or prefer a smoother consistency, a food processor works too—just be careful not to over-process it into a paste.
No Cooking, No Shortcuts: Safety First
Unlike recipes such as Homemade Garlic Chili Sauce, I don’t cook this chili paste. That means food safety and storage are especially important.
Since this is a raw, fermented paste, it’s absolutely essential to make sure all your ingredients are thoroughly washed and completely dry before use. Any trace of moisture can cause mold or spoilage during fermentation.
Equally important is the storage. Make sure your containers—preferably glass jars—are completely oil-free, water-free, and sterilized at high heat before use. This ensures a longer shelf life and keeps the chili paste fresh and safe to eat. With the right prep, this paste can stay flavorful and vibrant for months.
Ingredients
- 1000 g fresh chili peppers – Recommended: medium-spicy varieties like Er Jing Tiao; adjust spiciness to taste
- 1 g fresh ginger – Removes odor, enhances aroma
- 400 g garlic – Adds bold garlic flavor; use generously (“more is tastier”)
- 150 g salt – 10% of the total weight of chili + ginger + garlic (10:1 ratio)
- 50 ml high-proof white liquor – At least 52% ABV; for sterilization, preservation, and added aroma
Instructions
Step 1: Prepare Ingredients (Important: No raw water!)
Chilies:
Rinse thoroughly, remove all stems.
Air-dry for at least 2 hours (use kitchen paper or sun-dry for 30 minutes) until completely dry.
Ginger & Garlic:
Wash ginger, then air-dry flat for 30+ minutes (or up to 1 hour in humid weather).
Peel garlic and keep whole cloves.
Step 2: Mince Ingredients (Texture is key)
Hand-chopping (Recommended):
Cut chilies into segments, and chop with cleaver for ~10 minutes until finely minced (not paste-like).
Thinly slice ginger and mince it. Mince or press garlic. Add all to the bowl with chili.
Result: More texture, better mouthfeel, and richer flavor.
Food Processor (Quick Version):
Add chili, ginger, and garlic in small batches. Pulse 3–5 times (3 seconds each), until coarse.
Make sure the processor is dry. Don‘t overload to prevent excess moisture.
Step 3: Salt and Marinate (Flavor foundation)
Put on gloves and mix salt into the chili mix by hand for 5 minutes.
The salt will dissolve, and the mixture will release moisture.
Salt not only seasons but draws water out, inhibits bacteria, and preserves the paste.
Step 4: Jar and Seal (Critical for long shelf life)
Jar:
Spoon paste into dry, sterilized jars, leaving 2 cm space from the top.
Press down with a spoon to remove air bubbles.
Seal:
Pour 10 ml white liquor over the surface of each jar to form a protective layer.
Tighten the lid immediately and invert the jar to check for leaks.
Ready to eat in 10 days!
Frequently Asked Questions
Can I use another type of chili?
Yes! Medium-spicy varieties like Er Jing Tiao are preferred, but you can go hotter or milder depending on your preference.
Why is it important that everything is dry?
Any raw water can lead to mold or spoilage. It’s crucial to ensure the chilies, garlic, ginger, and jars are completely dry.
Is the white liquor necessary?
Yes. It acts as a natural preservative and sterilizer, extending shelf life and boosting flavor.
How long does this paste keep?
With proper sealing and refrigeration, it can last several weeks to a few months.
Can I eat it before 10 days?
You could, but the flavor won’t be fully developed. The fermentation time enhances depth and richness.
Easy Homemade Chili Garlic Paste from Scratch
Ingredients
- 1000 g fresh chili peppers – Recommended: medium-spicy varieties like Er Jing Tiao; adjust spiciness to taste
- 1 g fresh ginger – Removes odor enhances aroma
- 400 g garlic – Adds bold garlic flavor; use generously “more is tastier”
- 150 g salt – 10% of the total weight of chili + ginger + garlic 10:1 ratio
- 50 ml high-proof white liquor – At least 52% ABV; for sterilization preservation, and added aroma
Instructions
Step 1: Prepare Ingredients (Important: No raw water!)
- Chilies:
- Rinse thoroughly, remove all stems.
- Air-dry for at least 2 hours (use kitchen paper or sun-dry for 30 minutes) until completely dry.
- Ginger & Garlic:
- Wash ginger, then air-dry flat for 30+ minutes (or up to 1 hour in humid weather).
- Peel garlic and keep whole cloves.
Step 2: Mince Ingredients (Texture is key)
- Hand-chopping (Recommended):
- Cut chilies into segments, and chop with cleaver for ~10 minutes until finely minced (not paste-like).
- Thinly slice ginger and mince it. Mince or press garlic. Add all to the bowl with chili.
- Result: More texture, better mouthfeel, and richer flavor.
- Food Processor (Quick Version):
- Add chili, ginger, and garlic in small batches. Pulse 3–5 times (3 seconds each), until coarse.
- Make sure the processor is dry. Don't overload to prevent excess moisture.
Step 3: Salt and Marinate (Flavor foundation)
- Put on gloves and mix salt into the chili mix by hand for 5 minutes.
- The salt will dissolve, and the mixture will release moisture.
- Salt not only seasons but draws water out, inhibits bacteria, and preserves the paste.
Step 4: Jar and Seal (Critical for long shelf life)
- Jar:
- Spoon paste into dry, sterilized jars, leaving 2 cm space from the top.
- Press down with a spoon to remove air bubbles.
- Seal:
- Pour 10 ml white liquor over the surface of each jar to form a protective layer.
- Tighten the lid immediately and invert the jar to check for leaks.
- Ready to eat in 10 days!
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