Fill the jars with peppers, up to 1-1/2 inches below the rim of the jar. Wipe the rims of all the jars with a paper towel.
Pour 1 tablespoon of the kombucha or vinegar into each jar. Fill the remaining space in the jars with the brine, coming up to 1 inch away from the rims.
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.
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.