These fermented sugar snap peas are healthy snacking at its best. They’re a great addition to your home preservation plans, too.
Fermentools sent me a kit to experiment with. I’ve found them to be an excellent and easy way for me to start fermenting successfully. This is a sponsored post.
Fermented sugar snap peas
Have you tried fermenting yet? It took me a long time to give it a try, but now that I’ve done it? It’s so easy!
Fermenting sugar snap peas (or any veggie, really) requires that you submerge the fresh veggies in a salt brine. It’s important that the veggies remain completely covered.
If they’re exposed to oxygen, they can mold. And then you would think that fermenting doesn’t work, and that’s totally not true! You just have to do it right.
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Tip: When the sugar snap peas are actively fermenting, there’s a chance that the brine will bubble up and overflow. Placing the jars on a plate or tray will prevent a leaky mishap.
When your garden is overflowing with snap peas, be sure to make up several jars – you’ll love them. I used herbs that were available fresh from my garden—cilantro and basil—but you can alter the flavor to suit your taste.
These fermented sugar snap peas are crispy and spicy. Add them to a salad, chop them in small bits and add to your deviled eggs, or serve them alongside a cold beer.
Love these spicy sugar snap peas so much that you’re ready to dive into more fermenting? Check out this collection of recipes!
★ Did you make these fermented sugar snap peas? Don’t forget to give it a star rating below! ★
Make the brine:
- Stir sea salt into water until dissolved.
Pack your jars:
- Place a sprig or two of your chosen herb in the bottom of two pint-sized, wide rim mason jars. Pack snap peas into jar tightly. To do this, I find it’s easier to hold the jars almost horizontally, stacking the peas in one direction until the jar is full. Use smaller peas to fill any gaps. Leave 1.5″ space at top.
- Sprinkle 1/2 teaspoon red pepper flakes into each jar. Add another sprig of your fresh herb. Pour brine over peas until they are submerged.
- Place glass weight on top of peas to prevent floating, then cap jars with a Fermentools seal and air-lock. Set aside for several days or a week, then dig in. Crispy, spicy, snappy.
- Once fermented to your liking, store peas in the refrigerator.
Water: Municipal tap water contains chlorine, which can inhibit fermentation. Be sure to use spring or distilled water instead.
Salt: Salt with iodine or anti-caking agents can inhibit fermentation.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 21Unsaturated Fat: 0gSodium: 1760mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g