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Lacto-fermented Anaheim Peppers


  • 1 pound whole Anaheim peppers, rinsed well, tops cut off
  • 4 to 5 clean quart or pint jars, (depending on the length of your peppers) with lids and bands, sterilized
  • 1 gallon purified water (room temperature)
  • Sea salt
  • Kombucha or raw apple cider vinegar 


  1. Wash the jars in hot, soapy water and rinse them well. 
  2. Place the peppers into the jars in an up-and-down fashion like pickles, wedging the last one in to make it a tight fit. Wipe the rims of all the jars with a paper towel.
  3. Pour 1 tablespoon of the kombucha or vinegar into each jar, swilling it around at the bottom. Scoop in 1 teaspoon of salt per quart jar, 1/2 teaspoon per pint. Fill the remaining space in the jars with purified water, coming up to 1 inch away from the rims.
  4. Screw the lids and bands onto the filled jars, and set them in a cool place away from drafts and direct sunlight. Burp them once a day for the first week, once every other day for the second week, then once at the end of the third week.
  5. Once they have reached your preferred level of fermentation, screw the lids on tightly and place the jars into a root cellar or refrigerator until you are ready to use them.




Anaheim Peppers

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