One 1/2 gallon mason jar
20 hard boiled eggs
5 tbsp sea salt
distilled water to fill jar
1. To boil eggs get out a big stock pot and fill with warm water and place all the eggs in and turn the heat to high. Once the eggs boil shut the heat off and put the lid on the pot and leave it for 10 minutes. Once done rinse in cold water and peel.
2. Make your brine by dissolving salt in 1 quart of water. Place all the peeled eggs into the jar and pour brine over it all up to 1-2 inches from the top adding more water if needed and make sure the eggs stay under the brine and place your airlock on and let ferment in a cool place (50 F.) for 1-2 weeks.
If you want to make your eggs purple use a cup of lacto-fermented Beet Kvass Juice. Just pour it into the jar with your eggs. The more you use the deeper the color.
My eggs turned out Pale Pink! And oh so DELICIOUS!