Fermented Sugar Snap Peas

These fermented sugar snap peas are a great spicy snack, and healthy too!

4.50 from 10 votes

Print Pin

Prep Time: 15

Total Time: 15

Servings: servings

Author: Kris Bordessa

Stir sea salt into water until dissolved.
2 cups distilled water, 1 tablespoon sea salt

Place a sprig or two of your chosen herb in the bottom of two pint-sized, wide rim mason jars along with red pepper flakes. 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.
2 - 3 cups fresh sugar snap peas, fresh herbs, dill, basil, cilantro, rosemary, garlic, 1 teaspoon red pepper flakes
Pour brine over peas until they are submerged.
Place a fermentation weight on top of peas to prevent floating, then cap jars. Allow to ferment at room temperature for several days or a week.
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.
The amount of time required for fermentation will vary based on air temperature and your desired level of tanginess.