Step 1

Place salt and water into mixing bowl and heat 2 min/100°C/speed 1. Set aside to cool.

Step 2

Place a sterilised sealable jar (approx. 1L) onto mixing bowl lid and weigh chillies into it. Add garlic, pushing down tightly to compact chillies. Cover with cooled salt water, seal jar and store at room temperature for 7 days.

Step 3

Place simmering basket over a large jug and pour chillies and garlic into it. Set aside to drain, reserving fermenting liquid. Place vinegar, sugar and drained fermented chillies and garlic into mixing bowl and cook 10 min/100°C/speed 1, without measuring cup, until slightly reduced (see Tips).

Step 4

Scrape down sides of mixing bowl with spatula, then blend 1 min/speed 9. Strain mixture through a fine-mesh sieve into a bowl; discard any solids. Adjust thickness with reserved fermenting liquid and adjust sugar to taste. Transfer into a sterilised sealable jar, then serve as desired.