Step 1

This recipe at 1x works best with a 32-ounce jar. Please use peppers below 500,000 Scoville units. Anything higher may not ferment well.

Step 2

Wash your fermentation equipment, including the jar, weight, and lid.

Step 3

Wash your peppers and chop to your desired consistency. You can chop into pepper rings, slices or minced.

Step 4

Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.

Step 5

Place a mixing bowl on your kitchen scale and tare/zero the scale.

Step 6

Add your peppers into the bowl, measuring out the designated amount.

Step 7

Remove the bowl from your scale and set it aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add the designated amount of filtered water to your mason jar.

Step 8

Add the peppers from your bowl, into the mason jar with water.

Step 9

Place a small bowl on your scale and tare/zero the scale. Weigh out the sea salt. Then add the salt to the jar of peppers and water.

Step 10

Place your standard mason jar lid on the jar, and secure it. Shake the jar for 2 minutes.

Step 11

Remove the standard mason jar lid. Place your fermentation weight in the jar making sure to submerge all of the pepper pieces and weight fully in the liquid.

Step 12

Secure the jar lid to the mason jar.

Step 13

Ferment for 4 to 5 weeks.