Fermented Jalapeños

Ingredients for 1 servings:

• 20 jalapeños, approx.
• 1 small onion(s), peeled
• 1 clove(s) garlic, cleaned
• 9 g sea salt, coarse, or rock salt
• 300 ml water

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Cooking/baking time approx. 5 minutes; Total time approx. 14 days 25 minutes

very easy to make for 1 glass

First of all: When working with chili peppers, you should wear disposable gloves. Bring water and salt to a boil and let it cool. Cut off the stems from the jalapeños. Cut a hole lengthwise, unfold it slightly, and remove the seeds. Rinse a suitable jar with very hot water and bring the lid to a boil in the water. Place the jalapeños in the jar, add a few slices of onion and the garlic. Fill with cooled salted water until everything is covered, leaving a 1 cm gap to the top. Place a spacer on top of the jalapeños and close the lid. Ferment at room temperature in a dark place for about 10-14 days. Then store in a cooler place. After 4 weeks, you can try it.