Step 1

Place garlic, chillies, salt, brown sugar and caster sugar in mixing bowl then chop 5 sec/speed 8. Transfer to a clean glass jar with airtight lid (see tip), leaving approx. 5 mm gap at the top. Make sure that rim of jar is clean and close immediately. Leave to ferment at room temperature for 3-7 days, checking every day, letting out some gas before closing jar again. Meanwhile, clean mixing bowl.

Step 2

After this time, place vinegar, fish sauce and fermented chilli mixture in mixing bowl then blend 10 sec/speed 8. Scrape down sides and lid of mixing bowl with spatula then, with simmering basket in place of measuring cup, cook 10 min/120°C/speed 1. Transfer to a clean glass jar with airtight lid (see tip), leaving approx. 5 mm gap at the top. Make sure that rim of jar is clean and close immediately. Leave to cool then store in fridge for 2-3 months, using as desired.