AuthorGinny ClarkCategoryBreakfast, Dinner, Lunch, Sides & ExtrasDifficultyIntermediateWash, rinse, sanitize, and air-dry all equipment needed.
Mix hot water and weighed kosher salt together until dissolved, then carefully add the cool water to dilute. Stir and set aside.
Wash peppers with water. Remove & discard stems, and chop peppers into thirds or halves.
Place at the bottom of the jar.
Peel garlic cloves, and whack them once with a knife. Place over the peppers.
Peel onions, remove the root and tail, and cut into quarters. Place on top of the garlic. This will help better hold all the garlic and most of the seeds under the glass weight/brine level.
Press down and compact the veg.
Place the glass weight on top of the veg, and pour brine over the top, until the brine level is at the neckline of the jar (no higher). Be sure to press down a bit, to make sure everything is submerged.
(If anything is floating on the top, be sure to skim it off).
Add the airlock, and use the lid-ring to tighten it into place.
Place a clean kitchen towel/washcloth over the jar (secured with a rubber band over the lip), and set in a room temperature, low-activity spot of your kitchen.
Ferment for 1 week, checking on it daily for any issues.
(Ensure everything is submerged, floaters are removed with a clean spoon, and nothing fuzzy is growing.
If a white, powdery-looking, web-like something appears, relax; this is Kahm Yeast, not mold. Skim it off, wipe the edges down, and continue fermenting.)
Separate the veg from the brine using a strainer set in a bowl.
Add all the veg to a blender with only ½ cup brine, pomegranate molasses, brown sugar, gochugaru, dehydrated lime juice powder, tangerine juice, and apple cider vinegar.
Blend until super smooth. Strain through a fine sieve to remove extra pulp. Discard the pulp and return to the blender.
Then add xanthan gum and blend on high speed for about 15-30 seconds.
Pour into clean jars/bottles, and store in fridge for a minimum of 6 months (it can last longer!; watch for any dullness/changes in color and flavor).
Ingredients
Directions
Wash, rinse, sanitize, and air-dry all equipment needed.
Mix hot water and weighed kosher salt together until dissolved, then carefully add the cool water to dilute. Stir and set aside.
Wash peppers with water. Remove & discard stems, and chop peppers into thirds or halves.
Place at the bottom of the jar.
Peel garlic cloves, and whack them once with a knife. Place over the peppers.
Peel onions, remove the root and tail, and cut into quarters. Place on top of the garlic. This will help better hold all the garlic and most of the seeds under the glass weight/brine level.
Press down and compact the veg.
Place the glass weight on top of the veg, and pour brine over the top, until the brine level is at the neckline of the jar (no higher). Be sure to press down a bit, to make sure everything is submerged.
(If anything is floating on the top, be sure to skim it off).
Add the airlock, and use the lid-ring to tighten it into place.
Place a clean kitchen towel/washcloth over the jar (secured with a rubber band over the lip), and set in a room temperature, low-activity spot of your kitchen.
Ferment for 1 week, checking on it daily for any issues.
(Ensure everything is submerged, floaters are removed with a clean spoon, and nothing fuzzy is growing.
If a white, powdery-looking, web-like something appears, relax; this is Kahm Yeast, not mold. Skim it off, wipe the edges down, and continue fermenting.)
Separate the veg from the brine using a strainer set in a bowl.
Add all the veg to a blender with only ½ cup brine, pomegranate molasses, brown sugar, gochugaru, dehydrated lime juice powder, tangerine juice, and apple cider vinegar.
Blend until super smooth. Strain through a fine sieve to remove extra pulp. Discard the pulp and return to the blender.
Then add xanthan gum and blend on high speed for about 15-30 seconds.
Pour into clean jars/bottles, and store in fridge for a minimum of 6 months (it can last longer!; watch for any dullness/changes in color and flavor).
