Fermented Jalapenos

Instructions

1. 1

   Slice the jalapenos into rings about 1/8 inch thick. Discard the stems.

2. 2

   Pack the jalapeno slices tightly into a clean quart-sized jar, leaving about 1 inch of headspace.

3. 3

   In a separate bowl, dissolve the salt in 1 liter (about 4 cups) of filtered, non-chlorinated water to create a 3% brine.

4. 4

   Pour the brine over the jalapenos until they are fully submerged. Use a fermentation weight or small clean glass to keep the jalapenos below the brine.

5. 5

   Loosely cover the jar (a fermentation airlock or loosely-set lid works — do not seal tight or pressure will build) and set at room temperature (65-75°F), out of direct sunlight.

6. 6

   Ferment for 7-14 days. Taste after day 7 — they are done when they are tangy, softened, and to your preferred sourness.

7. 7

   Once fermented to your liking, tighten the lid and transfer to the refrigerator. Keeps for several months.