Lacto-Fermented Peppers

Over the weekend, I picked up some peppers at the local grocery and started them in a brine for lacto-fermentation in my "Kraut Kit" from FarmSteady:

https://farmsteady.com/fermented-vegetables

The peppers themselves are a simple mix of red and orange, sort of triangular and between three and four inches long. They are not bell peppers, but I am not sure exactly what variety they are. They are not hot, but I wouldn't really describe them as sweet, either, in the way that I think of sweet peppers.

Following FarmSteady's directions, I mixed up the brine, then dumped the (whole) peppers into the fermentation jar, added the brine, dropped in the fermentation weight, attached the lid and installed the airlock...easy-peasy.

I decided to leave these peppers whole; we'll see if that was a good choice or not. They floated a bit at first, but as the brine works its way in, they are slowly gaining weight and sinking.

In my reading, I came across some concerns that the brine might not be strong enough, as peppers can tend to need a more concentrated brine. I'll check on them in a day or two to see if this is the case, but it seems to me that the current brine should be adequate at this time.

I was greatly tempted to throw in some garlic, as well, but decided not to for this first attempt. We'll see how they turn out.

FWIW, Ron, if you pierce the peppers with a paring knife it will speed up the process.  You don't need a lot of these slits, just one or two, depending on the size of the pods.