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Fermented Spider Eye

A tangy, spiced, probiotic-rich condiment inspired by Minecraft’s mystical spider eye, made from fermented peppers, onion, and garlic in a simple 3% salt brine.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 2-tablespoon servings
Course: Condiment
Cuisine: Fusion, Gaming-Inspired
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cups diced red bell peppers about 3 medium peppers, roughly chopped
  • 1 cup diced red onion about 1 large onion
  • 1/2 cup fresh garlic cloves minced (about 12 cloves)
  • 3 tablespoons sea salt
  • 1 tablespoon black peppercorns
  • 1 teaspoon red pepper flakes
  • 3 whole bay leaves
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon whole coriander seeds
Brine
  • 2 cups filtered water
  • 2 tablespoons raw honey optional, for feeding fermentation

Equipment

  • 32-ounce glass mason jar with lid
  • Fine mesh strainer or cheesecloth
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Measuring cups
  • Small mixing bowl
  • Wooden spoon
  • Paper towels or coffee filters

Method
 

  1. Wash peppers, onion, and garlic thoroughly, then pat completely dry with paper towels.
  2. Dice red bell peppers into 1/2-inch chunks, dice red onion to a similar size, and mince garlic finely.
  3. Sterilize the 32-ounce mason jar by washing with hot soapy water, rinsing, filling with boiling water for 2 minutes, then draining and cooling briefly.
  4. Layer diced peppers, onion, and garlic in the jar; add black peppercorns, bay leaves, cumin seeds, coriander seeds, and red pepper flakes.
  5. In a small bowl, dissolve 3 tablespoons sea salt in 2 cups filtered water; stir in raw honey if using to create the brine.
  6. Pour brine over vegetables until fully submerged, leaving 1-inch headspace; ensure no pieces float above the liquid.
  7. Cover jar opening with cheesecloth, then screw the lid on loosely so gases can escape.
  8. Place jar in a cool, dark spot (60-75 °F) for 3–5 days; once daily, stir gently with a clean wooden spoon and press vegetables below the brine.
  9. Begin tasting on day 3; when desired tang is reached, replace cheesecloth with a tight lid and refrigerate to slow fermentation.

Notes

For extra heat, add fresh hot peppers or more red pepper flakes. Stored in the refrigerator, fermented spider eye keeps for up to 6 months.