Fermenting foods is a great (and healthy) way to use some of the garden bounty. Learn how to do a simple pepper fermentation.
Be sure to watch to the end for the beautiful time lapse! You can find a quick reference for the fermentation below.
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Watch the video here:
- (See Note)
- sliced peppers, seeded or unseeded (according to your preference)
- sea salt
- water (non-chlorinated - well, spring or filtered)
- garlic cloves, peeled and crushed
To begin, place a crushed garlic clove in each wide mouthed jar.
Fill the jars with your sliced peppers. You'll want to leave about and inch and a half at the top. Pack the peppers in snugly.
Combine your salt and water for the brine in a ratio of 1 teaspoon sea salt per cup of water. Stir until the salt is dissolved.
Pour the brine into the jars until it covers the peppers.
Place a fermentation weight over the top of the peppers.
Cover with a fermentation lid and close with lid ring.
Place the jars in a location out of direct sunlight.
The peppers will ferment for 2 - 3 weeks. Taste after 2 weeks to see if they are ready. If not, let them go another week. Once they are ready, cover with a standard jar lid and store in the refrigerator.
The total quantities you will need, will be based upon how many peppers you are pickling. See the instructions.