Salt-Brine Fermented Eggs

Step 1

Mix the water, starter, and salt in a quart jar. Stir a few times until the salt is mostly dissolved. Alternatively, use the leftover brine from a vegetable ferment for the brine and culture.

Step 2

Fill the jar with the peeled hard-boiled eggs. Add any other flavorings that you want to include (see the section above for some ideas).

Step 3

Use a weight to keep the eggs below the brine. If necessary, add more water to ensure that the eggs are completely covered. The eggs need to be completely submerged in the brine.

Step 4

Cap the jar with a lid that will allow gas to escape during the ferment. A loosely tightened lid, pickle pipe, or fido jar all work well.

Step 5

Place the jar in a cool, dark location. A closet or kitchen cupboard is fine. Leave the eggs to ferment for 1 to 3 days.

Step 6

Store the pickled eggs in the fridge, and enjoy within 2 weeks.