Last Updated: November 4, 2019

Forgot to take photos of last week’s addition. 6 ounces plus 1 cup water, 1/2tsp salt. Woops.

Also, too much water let the peppers float on top and get a white mold. Woops again. Pay attention.

Scraped off the fuzzy white mold and added 6 more ounces of fresh peppers. The peppers from week 1 are now dissolving in the mix. Added 1/2 cup water, 1/4 tsp salt. Used a weight and plastic lid to keep the peppers submerged in the brine.

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Sage Osterfeld
I’m just a guy with nearly an acre of dirt, a nice little mid-century ranch house and a near-perfect climate. But in my mind I’m a landscaper survivalist craftsman chef naturalist with a barbeque the size of a VW and my own cable TV show. I like to write about the stuff I build, grow and see here at Sage's Acre.