Today my friend Ryan brought me a big bag of reapers. When I got them home, I cut the stems and split them in half. Then I put them in my fermenting jars and added brine. My brine recipe is actually super simple.
- 1 cup of warm water
- 1 TBSP of Kosher salt
I usually boil some water in the kettle, pour one cup of boiling water into a Pyrex measuring cup, then dissolve 2 TBSP of Kosher salt in it before adding another cup of cold water to make the correct ratio.
Pour the brine over the peppers, put in the fermentation weights and put on the airlocks.
In one week I will be making hot sauce!
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