Hi PJ,
Thanks for your question. Lately, I have been getting lots of queries about how to ferment chili peppers. Hopefully, before the next Q&A, I will share a full recipe 😊
For now, here is a basic and simple recipe to get you started with your first batch.
Ingredients:
– 2 cups fresh chili peppers
– 4 garlic cloves, chopped into quarters
– 2 cups purified water
– 1 tablespoon unrefined salt

Instructions:
1. For the brine, heat up 2 cups of water then add salt. Stir salt in until it dissolves. Let the brine cool to room temperature.
2. Wash the peppers then remove the tops. Split peppers into half lengthwise or chop them into rings.
3. Pack peppers tightly into a quart-size mason jar leaving about 1-inch headspace. Drop-in garlic on top.
4. Pour the cooled down brine into the jar over peppers and garlic.
5. Place fermentation weights on the top of the peppers ensuring peppers are submerged below the brine.
6. Cover the jar with a lid and let it ferment for 5-7 days at room temperature away from direct sunlight. Note: fermentation will take longer is the temperature is lower than the room temperature. Peppers are ready once they are slightly cloudy and taste sour.
7. Strain the brine and reserve it. Place peppers into a blender and blend until smooth. Add reserved liquid as required – for a thin sauce add more liquid or don’t add any liquid for the thick sauce (your personal preference)
8. The sauce is ready to use. Transfer the sauce into a glass jar and store it in the refrigerator for up to a few months.
Shelf life for both, fermented and non-fermented sauce is about the same – around 6 months.
Hope you enjoy the recipe 🙂

Hi Cathy,

Thanks for reaching out😊

I assume kombucha tastes great apart from missing the bubbles.

Here are a few tips you can try:
– leave 1-2 inches space at the top of the bottles. Carbonation will develop if there is space
– add ½ teaspoon of unrefined sugar to 16oz bottled kombucha or add a little bit of your favorite fruit juice
– use bottles with air-tight cap (if you not using them already)

Hope this helps. I’m keen to hear how it goes. Keep us updated.