Fermented Birdseye Thai chili Peppers

• 1 pints of Thai Birdseye chili Peppers
• 6 clove garlic cloves
• 2 tbsp salt
• 1 toothpicks
• 1 large bamboo skewer
• 3 tbsp salt
• 1 cup water
• 1 medium cloth
• 2 large rubber bands
• 1 distilled white vinegar

1. Pick or buy the peppers
2. Sterilize the container.
3. Wash the peppers, toothpicks, and bamboo skewers.
4. Cover bottom of container with a few peppers, add 1 tablespoons of salt.
5. Fill 3/4 of the jar with more peppers.
6. Peel garlic add to top.
7. Put toothpicks across the top.
8. Pry some under the curvature of the jar top.
9. This is to trap the other toothpicks under them to hold down the peppers and garlic.
10. Cut the skewer to be long enough to hold down all of them.
11. Cover with cloth.
12. Secure with rubber bands.
13. Set in a cool dry place.
14. Let sit 4 week or longer.
15. Drain brine.
16. You can eat as is or make into a paste.
17. Refrigerate the rest you haven't used.
18. Keeps 4 months.
19. If your not going to use right away take a sterilized jar add peppers and garlic, then fill with vinegar.
20. Heat in microwave on high till hot with lid off.
21. Take out and add lid.
22. Then let cool, as it cools it will seal.

birdseye chili peppers, clove garlic, salt, toothpicks, bamboo skewer, salt, water, cloth, rubber bands, white vinegar

Taken from cookpad.com/us/recipes/353063-fermented-birdseye-thai-chili-peppers (may not work)