Fermentation Recipes

Instructions: Chop peppers and weigh with garlic. Multiply total weight by 0.03 to get your salt amount. Dissolve salt in filtered water. Pack peppers, garlic, and peppercorns into a quart mason jar. Pour brine over to submerge. Fit your fermentation lid and set on the counter away from sunlight. Ferment 12 to 14 days.

Drain & blend with reserved brine to your preferred consistency, add lime juice, and refrigerate.