BGKYSmoker
Nepas OTBS #242
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I guess this can go here.
What you need.
Fido jar 1 or 2 qt. You can also use mason jars or fermenting tops. If you use mason jars you will need to burp the jar.
Knife and cutting board
1-2 pounds of hatch chilis (you can use japs, serrano and such)
Distilled water
Fine grain sea salt or pure himalayan salt
peeled garlic or onions or whatever you would like to put in the jar.
Easy ferment.
2 qts of water
3 T salt
and your choice of extras.
Dissolve the salt in the water.
Rinse and slice the peppers, you can take the seeds out if you like. Peel the garlic and add to bottom of jar.
Pack the peppers until you reach the elbow of the jar.
Pour in salt water. Leave about 1" headspace.
Lock or seal lid and place in a dark area for 3-5 days. You will notice fermentation bubbles. Once fermented they will stay in fridge for several months.
What you need.
Fido jar 1 or 2 qt. You can also use mason jars or fermenting tops. If you use mason jars you will need to burp the jar.
Knife and cutting board
1-2 pounds of hatch chilis (you can use japs, serrano and such)
Distilled water
Fine grain sea salt or pure himalayan salt
peeled garlic or onions or whatever you would like to put in the jar.
Easy ferment.
2 qts of water
3 T salt
and your choice of extras.
Dissolve the salt in the water.
Rinse and slice the peppers, you can take the seeds out if you like. Peel the garlic and add to bottom of jar.
Pack the peppers until you reach the elbow of the jar.
Pour in salt water. Leave about 1" headspace.
Lock or seal lid and place in a dark area for 3-5 days. You will notice fermentation bubbles. Once fermented they will stay in fridge for several months.