FERMENTED PEPPER RECIPE RECIPES

Steps:

• Dissolve 3 tablespoons salt per quart of water.
• Rinse peppers with water and remove stems and cores. Cut into thin strips or 1/2 to 1-inch squares.
• Place a bit of seasonings, if using, at the bottom of each jar. Fill the jar about halfway with peppers. Add in a bit more seasonings. Fill the rest of the jar with the chopped peppers, leaving 1-2 inches headspace.
• Pour brine over peppers and seasonings until covered.
• If necessary, weigh the peppers down under the brine to keep them submerged. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
• Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
• Once the peppers are finished, put a tight lid on the jar and move to cold storage.

Steps:

• Place the peppers into the jars in an up-and-down fashion like pickles, wedging the last one in to make it a tight fit.
• Make a brine by dissolving 4-8 Tbsp. salt in 1 gallon water.
• Pour 1 Tbsp. kombucha or vinegar into each jar, swilling it around at the bottom. Fill the remaining space in the jars with brine, leaving 1 inch headspace in each jar.
• If necessary, weigh the peppers down under the brine to keep them submerged.
• Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
• Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
• Once the peppers are finished, put a tight lid on the jar and move to cold storage.