You can use this process to ferment any pepper - both sweet and hot. Why make vinegar pickled peppers when fermented peppers are easier and much better for your gut health.
- peppers to fill a wide mouth pint mason jar - jalapenos, poblano, cayenne, banana, even bell peppers.
- 1-2 cloves garlic
- 1 tbsp non-iodized salt
- 1 pint non-chlorinated water
- wide mouth pint mason jar
- Fermentools fermenting lid
- Make a brine using 1 Tbsp non-iodized salt and 1 pint non-chlorinated water. Set aside
- Slice peppers (you can cut in rings or lengthwise whatever you like best)
- Remove seeds if you want to (we don't do this but it seems to be a common practice to remove peppers seeds)
- Pack peppers into wide mouth pint size mason jar
- Pour brine over peppers in jar
- Put a glass weight on top of the peppers to submerge them. Try to remove any seeds that float up above the weight
- Add fermenting lid to jar
- Store in a cool, dark place for 5-10 days. Check your peppers every day or so. The fermenting process is more of an art than a science and there are many variables that will cause your peppers to ferment in just a couple of days or take up to two weeks.
- Once the peppers are sufficiently fermented, remove the fermenting lid and weight.
- Cover the jar with a plastic storage lid and store in the refrigerator.
Recipe by SchneiderPeeps at https://www.schneiderpeeps.com/fermented-vegetables-peppers/