Ingredients

• 1Quart Jar with Lid
• 1/8teaspoon Cutting Edge Cultures or 2 tablespoons pf Kefir Whey
• 1cup Water to mix the starter culture
• 8whole jalapeno pepperstops removed and chopped
• 6sprigs cilantro
• 1/2teaspoon Celtic Sea Salt

Directions

1. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.

2. Place the jalapeños, cilantro, and salt in a 1-quart glass or ceramic container that can be securely sealed.

3. Add the Cutting Edge Culture or kefir whey and cover with water, leaving an inch or two at the top to let the jalapeños bubble and expand as they ferment.

4. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days. After 3 days, place the container in the refrigerator.

5. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.

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