Post by @revolveprimalhealth

your step-by-step guide to fermented peppers 🌶 👇 🦠 im bringing back my Market Microbes series to show you that fermenting is actually so simple! 🫑 and to help you eat more gut healthy ferments so go ferment some hot peppers while they’re in season so we can make hot sauce in 4-6 weeks :) you need: - a sanitized wide-mouth glass jar (I used an 8oz) - fermentation weight - food scale - 3 cups chopped hot peppers (red jalapeños, cayenne, red aneheim, serrano, or a mix) - 1-2 cloves garlic - filtered water - sea salt 1. Place your jar on the food scale set to grams and tare it to zero. Fill the jar with the chopped peppers and garlic, leaving a bit of headspace. 2. Pour in filtered water until the peppers are just covered. Multiply the weight of the peppers, garlic and water and muliply that by 4%. That is the amount of sea salt that you need to add. 3. Tare the scale to zero and pour in the amount of salt. Seal with a lid and shake until the salt is dissolved. 4. Remove the lid and add a fermentation weight, pushing it down so all of the peppers are fully submerged. 5. Seal with a lid and let sit at room temp out of the sun for 3-6 weeks. For the first 10 days, burp the jar by opening the lid to release built up gas. 6. Check on the ferment daily to ensure all of the peppers remain below the brine to avoid mold. 7. Taste the peppers after at least 3 weeks of fermentation. 8. After fermentation, add everything to a blender and blend until smooth. You can boil this to make it a thick hot sauce or keep it raw and probiotic rich. 9. Come back in a few weeks and my peppers will be ready to make hot sauce! #healthyrecipe #guthealth #nutrientdense #fermented