Fermented Peppers

Ingredients

• 1 1/2 lb (680 g) fresh peppers, stems removed
• 3 cloves garlic, optional
• 4 cups (1 L) non-chlorinated water
• 20 g non-iodized salt

Instructions

1. 1

   Wear gloves if the peppers are hot. Dissolve 20 g salt in 4 cups (1 L) water for a 2% brine.

2. 2

   Slice or halve peppers and pack them with garlic into a clean quart jar.

3. 3

   Pour brine over the peppers until completely covered.

4. 4

   Use a fermentation weight to keep all solids submerged and cover with a fermentation lid or safely vented lid.

5. 5

   Ferment away from direct sun at cool room temperature for 1–3 weeks, checking daily that peppers remain beneath the brine.

6. 6

   When pleasantly sour, refrigerate as-is or drain and blend the fermented peppers into a refrigerated hot sauce.