Steps
1. Wash and roughly chop the red chili peppers, garlic, ginger, lemongrass, basil, and cilantro.
2. In a blender, combine all chopped ingredients with sea salt, sugar, and water. Blend until a coarse paste forms.
3. Transfer the paste into a clean glass jar, pressing down to remove air pockets.
4. Cover the jar with a breathable cloth or fermentation lid and leave it at room temperature (20-25°C) for 3-5 days.
5. Stir the paste once daily to evenly distribute fermentation.
6. After fermentation, taste the paste; if desired tanginess and aroma are achieved, seal the jar and refrigerate.
7. Use as a spicy, herbal condiment with rice dishes, noodles, or grilled meats.