Onion and Garlic Ferment

5% Brine (roughly)

2Tbs Sea Salt

2 Cups purified water.

We keep brine solution premade in its own jar. Handy to have a jar around and ensures equal quality.

We ferment just about everything we make.
Lets take an example of our cayennes.
(small batch)
Cayenne Peppers
Onions
We take about 3/1 Cayenne to Onion Ratio in a pint jar.
Chop Onions to fill about 1/3 of jar, Cut or just slice a groove in the peppers and and fill rest of jar. Leave about 1 inch head space at top of jar.
Pour Brine mix to completely cover the peppers and onions. Use some kind or weight something to hold the peppers and onions UNDER the brine. This is key to make an oxygen free environment. For a pint jar, you can cut the bottom out of a water bottle and keep sizing it till you get it right to have the lid of the jar press it down to keep everything covered.
That’s it, let the natural bacteria do its work. Place jar somewhere warm and out of direct sunlight. After about 3 days, bubbles will start to form. This is the bacteria doing its job, CO2 gas in created. You can use an airlock type jar but easy to do it just remember to (BURP) the jar once a day to let the excess CO2 out and release the pressure.
Let ferment for at least a week but longer to really develop the flavor and vitamins. We like to wait at least a month. Some sauce companies wait years.
That’s it, at the end of the ferment you will have preserved tangy peppers and onions you can just eat as is or make your own sauce out of.