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RECIPE: LACTO-FERMENTED ANAHEIM PEPPERS

Recipe: Lacto-Fermented Anaheim Peppers


Rated 3.6 stars by 7 users

Anaheim peppers are a mild chile pepper popular for canning. Skip the water bath this year and do an easy fermentation instead!


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.


Grey Celtic Sea Salt








INGREDIENTS:

  • 1 Lbs. whole Anaheim peppers, rinsed well, tops cut off
  • 1 gallon filtered water
  • 4-8 Tbsp. sea salt
  • 4-5 Tbsp. kombucha or raw apple cider vinegar

INSTRUCTIONS:

  1. 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.
  2. Make a brine by dissolving 4-8 Tbsp. salt in 1 gallon water.
  3. Pour 1 Tbsp. 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.
  4. If necessary, weigh the peppers down under the brine to keep them submerged.
  5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  6. 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.
  7. Once the peppers are finished, put a tight lid on the jar and move to cold storage.

    download our lacto-fermentation guide and recipe book