Lacto-fermented Anaheim Peppers Recipe - Cultures For Health

INSTRUCTIONS: 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 Tbsp. salt in 1 gallon water. 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.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.