These peppers get less spicy with age, so if they carry too much of a kick for you, just let them sit longer until they are edible.
- 1 lbs. pound cayenne peppers (Be sure to wear gloves when handling the peppers.)
- 1 clove garlic, crushed
- 1 Tbsp. sea salt
- Wash and slice the peppers lengthwise. Pack them into a wide-mouth quart jar, up-and-down like pickles. You can lay the jar on its side and stack them in. You may be able to do a few layers this way if your peppers are short.
- Add the salt and garlic on top of the peppers in the jar. You can add few tablespoons of starter such as whey, brine left over from a previous fermentation project, or whey reserved from a dairy culture, if you want. This will speed the fermentation process.
Fill the jar up to 1 inch away from the rim with water. Cover tightly with an airlock fermentation lid or a regular lid and band. Allow to sit at room temperature for 2 to 3 days, or until they have become bubbly. Transfer to cold storage.