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.
This recipe was shared in Meal Plan Monday.