Step 1

Slice the peppers about 1/8" to 1/4" thick.

Step 2

Thinly slice the garlic.

Step 3

Add the peppers and garlic to a quart-size Mason jar and pack them in. Fill to the neck of the jar.

Step 4

Add salt and starter culture to the jar.

Step 5

Fill with filtered water.

Step 6

Cap jar and leave out to ferment for at least 3 days.

Step 7

You can ferment up to 6 months for a very strong batch.

Step 8

Check the jar twice a day and "burp" to let out built up gases.

Step 9

When you're ready, transfer the peppers to cold storage where they will keep for several months.