Fermented Habaneros

Let’s make it

1. Peel the garlic cloves, keeping them whole.
2. Rinse the habaneros under cold water to remove any dirt or debris.
3. Slice each habanero in half. Carefully remove and discard the stems and all seeds.
4. Transfer the halved habaneros and whole garlic cloves into a clean fermentation jar.
5. Add enough water into the fermentation jar to completely submerge all the ingredients. Pour this water into a measuring cup or another container to measure the exact amount.
6. For every 100ml of measured water, add 4 grams of salt. For example, if you measured 1000ml of water, you'll need 40 grams of salt.
7. Stir the salt into the water until it is fully dissolved.
8. Pour the salty brine back into the jar over the habaneros and garlic.
9. Place fermentation weights over the habaneros and garlic to keep them submerged and prevent any part from being exposed to air.
10. Fit the jar with an airlock lid according to its instructions. Leave headspace for bubbling and keep every pepper below the brine.
11. Ferment away from sunlight at about 20–22°C. Monitor acidity with a calibrated food pH meter throughout fermentation; do not taste until the pH is 4.6 or lower. Timing varies, typically 2–8 weeks.
12. Discard the entire batch if it develops mould, slime or a rotten smell. Once fermentation is complete and the pH is 4.6 or lower, refrigerate the peppers under their brine.