Vegetable Brine Recipe
Brine ferments are used for low moisture vegetables such as beans, root veggies, and whole/ sliced peppers. This is where your natural brine ferment comes into play. Check out our Ferments 101 Resource for info on Terms, Equipment & Troubleshooting.
For this example we will use sliced jalapenos! This recipe is super easy and can be used in place of any fresh jalapenos. We add them to eggs, stir fry, tacos and burgers for an extra boost of nutrition.
Ingredients:
16 ounces of Jalapenos. We love jalapenos but any chili will work. Mix and match if you want a more dynamic flavor. Or as listed above any other low moisture vegetable.
1 quart of non-chlorinated water.
15 grams of non-iodized kosher salt. Ideally you want a 3% ratio of salt to water
2 ounces of Lactobacillus Starter Culture. Optional- but guaranteed to kickstart your fermentation with less competition of yeasts.
A few pinches of spices. This is totally optional. We love garlic and add it to everything! You could also add any dried chilis to add an extra kick. If you’re looking for a more “true flavor” profile, then skip adding extra spices.
One grape leaf. This helps keep the peppers below the brine and release tannins that keep your peppers crunchy.
Method:
Start with clean equipment, surfaces, and hands. This recipe will use a quart jar.
Slice peppers in rings or strips. You can also choose to deseed or keep the seeds in for a spicier version. Always remove the stems.
Pack peppers and spices of choice into a wide mouth quart jar.If you are using dried spices, be sure to add them first so the fresh peppers can prevent spices from floating to the surface.
Bring 1 quart of non-chlorinated water to a simmer and mix in salt. Let cool. Note: you will end up with more brine then you initially need but save the remaining salt water solution in the refrigerator for up to one week.
Pour room temperature brine into a jar, covering all the peppers, and leaving about an inch of headspace (air space in the jar). Save remaining brine to the side.
Add one large grape leaf to the surface and add some form of a weight like a stone or a ziplock baggie filled with water, keeping all the veggies below the brine.
Seal the jar with a fermenting airlock lid (or a regular jar lid leaving it slightly unscrewed to allow gas/ juices to release).
Set on a plate or bowl to collect run off. Place in a room temperature spot avoiding direct sunlight. Allow it to ferment for 7-10 days. Taste at 7 days, if you want more flavor, allow it to go longer. If your fermentation bubbles over then use reserved brine to top as needed.
Once it’s complete put on an air sealed lid and transfer the jar to the refrigerator. Good for up to one year.