Fermented Jalapeno Peppers

recipe credit: https://www.mountainfeed.com/blogs/learn/39471745-fermented-jalapeno-peppers-the-most-delicious-pickled-peppers?_pos=1&_sid=448dfa450&_ss=r

EQUIPMENT
Kraut Source Fermenter or other fermentation vessel.

INGREDIENTS

• Enough jalapeno peppers to fill a 1-quart sized mason jar
• 3 TBS unrefined salt
• 1 quart of fresh, unchlorinated water
• 1/2 of an onion (optional, we leave out)
• 3-4 medium sized cloves of garlic (optional, we leave out)

DIRECTIONS

If you are incredibly brave, you can of course use habanero peppers in place of jalapeños in this recipe. This recipe makes 1-quart of fermented jalapeno peppers...
1. PICK YOUR PEPPERS
Gently clean and wash the peppers, discarding any soft or bruised fruits.
2. ADD SOME DEPTH TO THE FLAVOR
Slice half an onion, and peel 3 or 4 medium sized garlic cloves. While optional, these ingredients accent the peppers nicely, rounding out the flavor and picking up some of the pepper's heat in the process.
3. PACK YOUR FERMENTATION VESSEL
Pack the ingredients into your vegetable fermenter. In these photos, we used the Kraut Source, atop a wide-mouth quart jar.
4. MAKE YOUR BRINE
Make a brine consisting of 3 TBS unrefined sea salt and 1 quart of fresh, unchlorinated water.
5. POUR THE BRINE AND LEAVE SOME HEADSPACE
Pour the brine over the pepper mixture, leaving room at the top of the jar for the water that will be drawn out of the peppers by the salt. Ensure that the peppers are kept beneath the brine, either with the built-in press on the Kraut Source, or a ceramic, stainless steel, or glass weight, if using other pickling devices.
6. SECURE THE LID AND FERMENT FOR 5-7 DAYS
Secure the lid on your fermentation device to create an airless chamber where lactic acid bacteria can do their work. Culture at room temperature until the color of the peppers changes, from bright green to olive color, usually 5-7 days but we've let it sit up to a month for extra spice!
7. STORE AND ENJOY!
Store these peppy pickled peppers in the fridge for long-term storage when fermentation is complete.

Fermenting peppers will sometimes create a white bloom on the surface of the brine. This is kame yeast, harmless in such a short-term ferment as this. If you intend to ferment these peppers for a longer length of time, you may wish to skim off the bloom periodically to prevent softness or off-flavors in the peppers.