Fermented Chili Paste Calculator
Weigh your chilies, garlic and aromatics together, set the salt rate and the garlic share, and get the exact salt plus how the batch splits by weight.
Results
- Chilies
- 510 g
- Garlic and aromatics
- 90 g
Ferment the whole mash 7-10 days at room temperature and press plastic wrap directly onto the surface so the paste does not oxidize or darken.
How the paste math works
Everything scales from the total batch weight: salt is a straight percentage of it, and the chili and garlic amounts split the remainder by the garlic share. A 600 g batch at 2.5% salt with 15% garlic needs 15 g of salt, 510 g of chilies and 90 g of garlic. Blend or pound everything with the salt before packing so the salt spreads evenly and liquid releases quickly.
The vegetable salt ratio calculator covers dry-salted whole vegetables like sauerkraut and kimchi, and the kimchi fermentation time calculator shows how storage temperature moves the souring window.
Frequently asked questions
Why only 2-3% salt for a paste?
A blended mash releases juice immediately, so the salt works through the whole batch at once - drier, whole-vegetable ferments need stronger brine to reach the same effective concentration. Keep it at or above 2% so unwanted molds and yeasts stay suppressed during the week on the counter.
My paste darkened on top - is it spoiled?
Darkening at the surface is oxidation, not spoilage, and it happens wherever air touches the mash. Pressing plastic wrap directly onto the paste before sealing the jar prevents almost all of it; anything underneath stays bright red.
How long does the finished paste keep?
After the week at room temperature, refrigerate it - it keeps for months and keeps slowly developing flavor. For pantry storage, jar and heat-process it, or raise the salt a few points; saltier versions hold up better at cellar temperatures.