Fermented Garlic with Pink Peppers

Peel garlic cloves and add to a clean jar with pink peppers.

Make a 3% brine (30 g salt per 1 litre water, depending on the size of a jar) and pour over until fully submerged.

Weight down, close loosely, and ferment at room temperature for about a week.

Use the garlic as a bold BBQ topping — and save the probiotic brine as a punchy marinade for meats. 🌶🧄🔥

Access the full recipe with detailed steps and exact measurements on the Fermentista App