Fermented Harissa Paste

Fermented harissa is a simple and flavour-packed condiment. It is a simple, no-fuss way to make this sauce. Harissa paste is a traditional flavour in Mediterranean cuisine.

Prep: 20 min
Cook: 20 min
Total: 40 min
Yield: 1 1/2 cups

Ingredients

  • 2 sweet red peppers
  • 2 to 7 red chili peppers (depending on how spicy you want your harissa)
  • 4 cloves of garlic
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp caraway seeds
  • 2 Tbsp tomato paste
  • 2 Tbsp of fermented vegetable brine
  • 1 1/4 tsp salt (non-iodized)
  • 2 Tbsp olive oil

Instructions

  1. Roast peppers at 450°F (230°C) for 15 to 20 minutes until the skins are blackened and bubbling. Peel off the skin. (If using fresh peppers, skip this step).
  2. Remove the pepper stems, skin, and most of the seeds. Add the pepper flesh to a blender. Dry roast all of the spices on medium heat for two minutes. Grind the spices and add them to the blender. Add the garlic, tomato paste, brine, and salt. Pulse until everything is a smooth paste.
  3. Pour boiling water into a 2-cup jar to sanitise it. A flip-top jar or a fermentation-specific lid is recommended.
  4. Pack the paste into the jar and leave it to ferment in a dark location for 2 to 5 days. A longer ferment is not recommended.
  5. Drizzle 2 Tbsp of olive oil on top of the harissa. Ensure the top of the paste is always coated in olive oil as you use it. Store the fermented harissa paste in the fridge and use within 2 months. Freeze for long-term storage.

This fermented harissa paste is a versatile and flavourful condiment that will add a spicy kick to your dishes. The fermentation process adds a complex, tangy flavour that you won’t find in store-bought harissa.

Notes

  • Since the peppers are roasted, they require a starter culture. Add 2 Tbsp of sauerkraut juice or brine from other fermented vegetables. A store-bought vegetable starter culture can also be used.
  • If you use fermented tomato paste, you can replace the vegetable brine with water.
  • Fermented harissa is saltier than typical harissa paste. Adjust the saltiness of your final dish accordingly.