Lacto-Chillies

• 250 ml (1 cup) filtered water
• 1 tbsp sea salt
<

Mix the water and salt together in a jug and stir until the salt dissolves.

Place the chillies and garlic in a 500ml (18fl oz) jar and cover with the salty brine. If the water doesn’t all fit, you can use it for something else but there shouldn’t be too much left over.

Seal the jar and place on a shelf to ferment, slightly shaking each day for 3–5 days until the chillies are lig