Lacto-fermented Anaheim Peppers
Anaheim peppers are a mild chile pepper popular for canning. Skip the water bath this year and do an easy fermentation instead!
- 1 pound whole Anaheim peppers, rinsed well, tops cut off
- 1 gallon filtered water
- 4-8 tablespoons sea salt
- 4-5 tablespoons kombucha or raw apple cider vinegar
- 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.
- Make a brine by dissolving 4-8 tablespoons salt in 1 gallon water.
- Pour 1 tablespoon kombucha or vinegar into each jar, swilling it around at the bottom. Fill the remaining space in the jars with brine, leaving 1 inch headspace in each jar.
- If necessary, weigh the peppers down under the brine to keep them submerged.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the peppers are finished, put a tight lid on the jar and move to cold storage.
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