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FERMENTED SERRANO PEPPERS

fermented serrano with Dr. Carolyn Griffin

INGREDIENTS:
 SERRANO PEPPERS, CHOPPED
 2 tsp SEA SALT
 1 cup FILTERED WATER
 2 tbsp KEFIR WHEY (STARTER CULTURE, OPTIONAL)
INSTRUCTIONS:
1

Place serrano peppers in a pint-sized wide-mouth mason jar.

2

Add water and salt (brine) leaving about 2 inches of headroom.

3

Add whey (optional).

4

Using a glass weight (pickle pebble) and an airlock, allow to ferment for 3-4 days or until it is really bubbling.

5

Store in the refrigerator for up to a year.