Fermented Peppers (Batch 1)
- 1 jar
- 1½ qt fresno peppers
- 4 habanero peppers
- 12 cloves of garlic
- 3 cardamom pods, broken open
- 1½ tsp mixed peppercorns
- ½ inch knob of ginger
The title is a bit of a misnomer: this isn’t my first batch of fermented peppers, but it is the first one where I actually took notes.
- Prepare a brine of 4% salt, 1% sugar:
- Weigh out a decent amount of water, and note the weight. The exact amount you need will vary based on the size of the cucumbers and the container you’re fermenting them in, and you can always make more if needed.
- Multiply the water weight by 0.04, and measure that much salt into the water. You can use any type of salt you want, but pickling salt will dissolve quickly.
- Multiply the water weight by 0.01, and measure that much granulated sugar into the water.
- Shake or stir to dissolve.
- Cut the fresno and habanero peppers in half, and remove the seeds and most of the membranes.
- Peel and crush the garlic and ginger.
- In a mason jar or fermentation crock:
- Drop in the peppercorns, cardamom pods, and ginger.
- Layer some of the peppers, followed by some of the garlic. Continue alternating peppers and garlic until you’ve used it all up.
- Fill with the prepared brine.
- Ferment at room temperature for 2½-3 weeks, until your desired level of funk is achieved. Move into the fridge.