Fermented Jalapeño Slices

Instructions

1. Begin by thoroughly washing the jalapeño peppers under cold running water. Pat them dry with a clean kitchen towel.

2. Using a sharp knife, slice the jalapeños into thin rounds. Take care to remove the seeds if you prefer a milder flavor, or leave them in for an extra spicy kick.

3. In a clean glass jar, layer the sliced jalapeños and smashed garlic cloves. Pack them tightly but leave some room at the top of the jar.

4. In a separate bowl, mix the sea salt with filtered water until the salt is completely dissolved.

5. Pour the saltwater mixture over the jalapeños in the jar, ensuring that they are fully submerged. Leave about an inch of space at the top of the jar to allow for the fermentation process.

6. Place a weight, such as a small glass jar filled with water, on top of the jalapeños to keep them submerged in the brine.

7. Cover the jar loosely with a clean cloth or paper towel secured with a rubber band to allow airflow while keeping out dust and insects.

8. Store the jar in a cool, dark place away from direct sunlight. Check the jalapeños every day to release any built-up gases by slightly loosening the lid.

9. Let the jalapeños ferment for 1 to 2 weeks, tasting them periodically to achieve your desired level of tanginess.

10. Once the jalapeños reach your preferred taste, seal the jar with a tight-fitting lid and store it in the refrigerator. The flavors will continue to develop over time.