Fermented Habaneros

This fermentation keeps the peppers and garlic fully submerged under a four percent brine. The salt is calculated from the water volume after the jar is filled, which keeps the brine ratio accurate even when pepper size changes.

Utensils

• Chopping board
• Knife
• 3L fermentation jar (sterile)
• Fermentation weights (sterile)
• Gloves (for handling habaneros)
• Measuring cup
• Scale

Recipe

Preparing the Habaneros & Garlic

1. Peel the Garlic: Remove the skin from the garlic cloves, keeping them whole.
2. Clean the Habaneros: Rinse the habaneros under cold water to remove any dirt or debris.
3. Prepare the Habaneros:
   • Slice each habanero in half.
   • Carefully remove and discard the stems and all seeds to reduce the heat level and prevent seed interference during fermentation.
4. Place in Jar: Transfer the halved habaneros and whole garlic cloves into a clean fermentation jar.

Preparing the 4% Brine

1. Measure Water: 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.
2. Calculate Salt: 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.
3. Dissolve Salt: Stir the salt into the water until it is fully dissolved, ensuring no grains are left.
4. Add Brine to Jar: Pour the salty brine back into the jar over the habaneros and garlic.
5. Secure Ingredients: Place fermentation weights over the habaneros and garlic to keep them submerged and prevent any part from being exposed to air.
6. Seal the Jar:
   • If using a self-regulating fermentation jar, simply close the lid.
   • If using a regular airtight jar, seal it tightly. Remember to "burp" the jar daily by briefly opening it to release any built-up pressure.
7. Fermentation Process: The habaneros will ferment over a period of 2-8 weeks. Keep the jar in a cool, dark place and taste periodically.

Next steps: see habanero hot sauce.