This recipe is specific to jalepeños but you can use the same framework to ferment most any other pepper: serrano, chili, banana peppers. I would strongly suggest using peppers that are not bagged as those are usually triple washed and lack the natural microbes found on vegetables. If using bagged peppers, add a tablespoon or two of a kraut source like sauerkraut or a previous ferment to kick start the fermentation process.