Fermented Hot Peppers

Naturally Fermented Thai Chili Peppers
My addictive, naturally fermented hot peppers are very easy to make and low carb with no preservatives. It takes about 6-10 days to ferment them on the counter. I always have a jar in the fridge for a quick fix. You can ferment longer if you like.
Ingredients:
Large mouth 1 liter mason jar and lid sterilized
1 cup or so of washed hot peppers of your choice.
2 cloves garlic peeled and cut in half
Small wedge of onion
2 cups boiled water
3 TBSP Kosher salt
1 cabbage leaf
Directions:
Dissolve the salt into the boiling water and cool down to room temperature..
Pack the jar with the hot peppers.
Add garlic cloves and onion wedge.
Fold and pack the cabbage leaf on top of the peppers to hold/submerge the peppers and seeds below the brine surface.
When the brine has cooled, pour the brine over the cabbage leaf, make sure everything is totally covered by brine, about ¾" below the mason jar rim.
Notes: Discard excess brine.
Sometimes I add a small glass bowl on top of the cabbage to help hold the cabbage down a little better as it tends to float.
Cap the mason jar and leave on the kitchen counter for 6-10 days.
Burp a little air out each day as it starts to ferment and bubble.
When ready, remove the cabbage leaf and any mold from the surface of you have any.
Store in the fridge.
Notes: Fermentation time is determined by the temperature of your kitchen, the low 70's is ideal.
I pull the stems off my hot peppers and ferment them whole.
If you like the pickled taste, replace half of the fermentation liquid with white vinegar after fermentation and store in the fridge.
You can always blend up the final hot peppers to make a hot sauce.