Prepare for fermenting by washing a fermentation vessel, which can be as simple as a mason jar and lid. It does not have to be sanitized or sterilized but should be washed well with hot soapy water. Set aside to dry. Wash fresh ingredients under warm running water.

Slice or dice 1/2 lb of jalapenos as desired.

Pack the sliced jalapenos into washed quart jar or pint jars.

Combine 4 cups of room temperature water with 2 tablespoons of sea salt. Stir until completely dissolved.

Pour salt brine into the jars, ensuring everything is covered.

Weigh down the ingredients before securing the lid tightly.

Set it aside to ferment.

Keep your ferment somewhere where you'll see it daily to observe and open the lid and burp it but keep it away from direct sunlight. If you're using an airlock lid or pickle pipe, you won't need to burp your fermented peppers.

After a few days, you should start to notice fermenting activity. There will be small bubbles that rush to the top of the jar when you tap it, the jar may hiss slightly when opened, the color of the peppers will dull, the brine will be cloudy, and the brine may leak over the top of the jar and run down the sides.

Allow the peppers to ferment for 4-6 days.

Just like other pickles, these pickled peppers should be rested for 1-2 weeks in the fridge before eating. This rest period allows the flavors time to mature and mellow out at the same time.