hi I'm gardener Scott fermented vegetables are very easy to make and very good for you join me as I show you how I make fermented sugar snap peas fermented vegetables are particularly good when you can ferment them when they're very fresh these piece came from my garden and so they're about as fresh as can be we've eaten some of them in salads and stir fries and I still have a lot left so it's time to make fermented sugar snap peas when you harvest the sugar snap peas young this size they're particularly good in stir fries and solids but if you leave them on the plant a little bit longer they'll grow bigger more robust the peas inside will begin to swell and I think these are perfect for fermenting because when they're done you can eat it almost like a pickle you can hold it in your hand it's crunchy it's got that fermented sour taste and this is really a good way to use some of those peas that maybe got left on the vine a little long by accident or as I do it on purpose for each quart jar of fermented snap peas start with just over a pound of peas that's just about 500 grams for each quart you also want to cups of filtered water to help make the brine the brine is the essential part of fermenting the peas so take the two cups of water and just pour it into a saucepan and then to the water we want to add one tablespoon of salt and the one tablespoon of salt two cups of water is what makes the brine I just heated up on the stove stir it to dissolve all the salt you don't need a boil you just need the salt to dissolve into the water and then let it cool while the brine is cooling I'm preparing the other ingredients all I use in this recipe is just peas and garlic so I just take my fresh garlic cloves and peel off the paper and then set them to the side or when I'm ready to add the garlic to the peas I want to cut off the tips of each pod now this particular variety doesn't have a big stirring running down the side but if what you're using does you can easily pull the string apart at this point all I'm going to do is just cut the tips off and then put them in the jar with the tips of the peas cut off I'm not ready to put them in the jar I want to try to pack as many of them as possible in this jar should easily be able to get about a pound of smaller thinner peas these bigger ones might not get a full pound in a quart jar but I'm going to try to get as many in as I can periodically I'll take one of my garlic cloves and I'll stick it in with the peas as well to fill some of the space wherever I see a gap I'll just try to slide a pea pod and fill up as much of the air space as I can keep putting the peas in and the garlic we want to have about an inch and a half of head space from the top of the jar to the top of the peas we need to have about an inch and a half this big ring around the jar is about an inch so anticipate packing your peas just a little bit below that point with the peas and the garlic firmly packed into the jar now I'll add the brine mixture filling it all the way to the top and if it works out right as this did the peas are packed in the liquid actually came up to about this ring which means it's one inch away from the top the peas are an inch and a half from the top so right now the peas are completely submerged in the brine I want them to stay submerged in the brine so at this point you need to put some type of weight to hold them down I've used plastic bags filled with brine in the past but I've discovered these really cool glass solid weights so I'm actually going to put the weight in and let the weight hold the peas in the liquid now that the peas are weighted down and resting in the brine it's time to cover the top you could use cheesecloth or muslin just lay it over the top and you can secure it with a rubber band but I've discovered these really cool fermentation lives you just screw them on and all of the gases that are created by the fermentation will rise up and be released through the top no bugs no dust nothing will get inside the jar but all the gases from the fermentation can get out with a lid or cover on set your jar or however many jars you're making in a nice cool secluded spot in your kitchen or wherever you like to place your jars and then just let them sit for about eight days now this shy is of the jars after about two days and beginning at about the two-day point you'll notice that the liquid starts getting cloudy and the peas start changing color that's perfectly normal the temperature of where you do the fermentation does matter ideally you want the temperatures somewhere around 70 to 75 degrees if it will be warmer than that above 80 degrees I recommend you trying to find a cooler spot to store the jars you can begin using the peas before the 8 days or let it ferment a few longer but for me 8 is just about right and at that point I take the tops off and do a preliminary investigation just to make sure there's no mold or unusual odors coming from the jar and then I just reach in and pull out that glass weight and start looking at the piece underneath the weight the peas should have a nice vibrant color and actually have a fresh almost sweet aroma I tasted a pea from each of these jars they were delicious so now it's a good time to just wipe off the top of the jar to remove any brine that might have leaked out and then I'll put a new clean cap on the jars and they're ready for the refrigerator and enjoying later how easy is that 2 cups of water one tablespoon of salt and some fresh sugar snap peas there you have it that's how I ferment sugar snap peas if you have any comments or questions please let me know below if you haven't subscribed to the gardener scott channel you can do so now and if you like the video you can give me a thumbs up and share it i'm gardener scott enjoy gardening and fermenting