

Most of the time I fermented garlic in the jar with the peppers, and depending on what I was doing I’d also ferment them with onion, carrots, or pears. You can also use cheesecloth and twine to make a little fermenting tea bag for things like peppercorns and mustard seed to keep in with the peppers.
As for the post ferment my staples were: caramelized onion, honey, lime juice and/or apple vinegar, msg. I’d often add fresh bell peppers for a little brightness, mango or pineapple, fresh or roast garlic, you can really play around in this stage. You can also run fermented honey garlic alongside and add that in after the peppers ferment.
My better recipe notes are going to be harder to find they’re in a notebook somewhere but here’s some of my digital ones. The section header shows what was in the jar during ferment (so like ‘hab + garl’ means habanero and garlic) with the other stuff being what was added post ferment. Ferm juice is the brine, truff is truffle oil. All of these also have an unlisted amount of canola oil I’d slowly add in during blending until the immersion felt right.














Ooh, are you doing a thing every month or just periodically?