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Recipe: 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 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


  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.