epicurious
Fermented Zhug
Zhug is a spicy Yemeni cilantro hot sauce that’s fiery with chile peppers, but it is also aromatic with spices and herbaceous cilantro and parsley.
👥 1 Servings👤 Darra Goldstein📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
📝 Preparation Steps
1
In a food processor, pulse the garlic until finely minced. Add the cilantro, parsley, chiles, salt, cumin, black pepper, coriander, sumac, red pepper, cardamom, and lime juice.
2
Pulse to make a fine paste. Pack into a clean 1-pint (475 ml) canning jar. There should be a bit of headspace between the mixture and the lid; if not, transfer the paste to a slightly larger container.
3
Place a piece of plastic wrap or parchment paper directly against the surface of the paste and screw the lid onto the jar loosely. Leave the zhug to ferment at room temperature, out of direct sunlight, for 7 to 10 days. To release any gas pressure that builds up, unscrew the lid a couple times a day for the first few days, replacing the lid each time. By day 7, the paste will have turned from a verdant green to a duskier hue. At this point, taste the zhug to determine whether you like its degree of acidity. If not, let it ferment a bit longer; it can take up to 2 weeks to fully develop in flavor.
4
When the zhug is ready, place a fresh piece of plastic wrap or parchment directly on the surface and close the lid tightly. It will keep for 6 months in the refrigerator.
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