Hot pepper slices- fermented and deliciously hot!

More deliciousness from Batch.  I set aside a selection of hot peppers from making the hot sauce to make a jar of sliced peppers.  They will be great to add to chilli, top nachos, or add to burgers.

This recipe will fill a 500 ml jar.


Ingredients:
1 1/2 lbs        assorted hot peppers, sliced into rings
2 tsp              coarse salt
1 tbsp            whey (liquid from natural yogourt)
2-3 cups        filtered water

Directions:
Fill a large mason jar up to the neck with slices of peppers, then add the salt and whey.  Secure the lid.  Shake well to distribute the salt.  Remove the lid and cover loosely.

Next day, cover the peppers with filtered water.  Place a smaller mason jar on top to submerge the peppers.  Leave in a cool spot.  Check daily and skim off any foam that appears.  Begin tasting after a few days- it will become less salty and more sour.  When you are pleased with the taste and texture, transfer to the refrigerator.