Naturally Fermented Snow Peas with Garlic and Black Pepper

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy the robust flavor of peppery and garlicky fermented snow peas. Made with black pepper and fresh minced garlic, snow peas are long fermented for 21 days, giving the best flavor and making them perfect for gut health.


  • 370 grams snow peas
  • 420 grams water
  • 10 grams peppercorns
  • 20 grams minced garlic
  • 28 grams sea salt


  1. This recipe at 1x works best with a 32-ounce wide-mouth jar. Please see the equipment recommendations above. Please use fresh snow peas.
  2. Wash all of your fermentation equipment (jar, weight and lid)
  3. Wash your snow peas in cool water.
  4. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  5. Place a mixing bowl on your kitchen scale and tare/zero the scale.
  6. Weigh out the designated amount of snow peas, garlic, and black pepper.
  7. Add the snow peas, garlic, black pepper, and the designated amount of water to the jar.
  8. Place a small bowl on your scale and tare/zero the scale.
  9. Weigh out the salt. Then, add the salt to the jar.
  10. Secure the standard mason jar lid on the jar. Shake the jar vigorously for 2 minutes to dissolve all the salt.
  11. Remove the lid. Place your clean fermentation weight in the jar, submerging the snow peas and weight fully in the liquid.
  12. Secure the lid to the jar. When it is bubbling, burp the jar daily. You do not need to tighten it all the way. Just secure the lid but leave it ever so slightly loose so the gas doesn’t build up too much.
  13. Let the snow peas ferment for 14 days at room temperature. Set the jar in a glass dish to catch any spills.
  14. After 2-3 weeks, remove the fermentation weight, smell, and taste test. Your fermented snow peas should smell pleasantly sour
  15. Store in the fridge.
  16. If you try this recipe and love it, please leave a five-star review below!