Remove the seeds and stems from the peppers and cut them into approximately 1 inch cubes.

Peel and thinly slice the onion.

In the mason jar, alternate layers of pepper cubes and onion slices, packing them in firmly. If you have a variety of pepper colors, you can layer them by color for a fun striped pattern in the jar.

Sprinkle in the spices as you go so they're evenly divided throughout the jar.

Pour the sauerkraut juice into the jar.

To make the brine, dissolve the salt in one quart of water.

Pour the brine over the peppers and onions, leaving a couple of inches of headspace at the top of the jar.

Place the fermentation weight in the jar and press it down to completely submerge the vegetables under the brine. If you need to add more brine to cover them, you can do so.

Tightly screw on the lid.

Put the jar in a dark location at room temperature, and let it ferment for 7-14 days.

As it's fermenting, slightly unscrew the lid (but don't remove it) 1-2 times a day to release any pressure that has built up through the fermentation process.

Once you're happy with the flavor, move the jar to the fridge to store. Enjoy your fermented peppers and onions as a condiment to any delicious meal!