Food & Cooking Recipes Lacto-Fermented Chiles Be the first to rate & review! By Jess Damuck Jess Damuck Jess Damuck is a freelance writer for MarthaStewart.com. Editorial Guidelines Updated on February 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 10 mins Total Time: 10 mins Yield: 2 cups These hot and tangy chiles are the perfect topping for a Bright and Crunchy Salmon Salad. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com). Ingredients 1 pound Fresno chiles, sliced (preferably on a mandoline) 1 cup warm water 1 ½ tablespoons kosher salt Directions Put chiles in a sterilized pint jar. Whisk together warm water and salt until salt is completely dissolved. Pour over chiles and top with a fermenting weight (so chiles don't float to the surface). Seal jar tightly, making sure there is absolutely no way air can get in there. Let the jar sit in a cool, dark place 4 weeks. You might notice a few small bubbles in the jar; at this point, taste a chile—it should be wonderfully tangy and bright. Then store in refrigerator, covered, about 3 months. Cook's Notes Wear gloves while you cut the peppers so you don't accidentally rub the oils into your eye later in the day. Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com), by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese. Rate it Print