Naturally Fermented Jalapeño Peppers | Traditional Cooking School

Name: Naturally Fermented Jalapeño Peppers | Traditional Cooking School
Ingredients: peppers (sliced, enough to fill a quart-size Mason jar to the neck); 2 teaspoons sea salt; 4 to 6 cloves garlic (sliced); 2 tablespoons starter culture (whey or liquid from another ferment, such as Bubbie's pickles or homemade sauerkraut); pure water (to fill the jar to the neck)

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Pickled jalapeños are a staple in my home, yet my peppers aren't canned in vinegar. Mine are naturally fermented jalapeño peppers -- still raw and full of enzym

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Ingredients

peppers (sliced, enough to fill a quart-size Mason jar to the neck)
2 teaspoons sea salt
4 to 6 cloves garlic (sliced)
2 tablespoons starter culture (whey or liquid from another ferment, such as Bubbie's pickles or homemade sauerkraut)
pure water (to fill the jar to the neck)