Cultured Guru Logo
Cultured Guru Logo
  • Start Here
  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
  • About
  • Learn
  • Shop
  • Contact
  • Start Here
  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
  • About
  • Learn
  • Shop
  • Contact
Peppers & Sauces

Fermented Pepperoncini Peppers Recipe

In this blog, you’ll learn how to make the best lacto fermented pepperoncini peppers that are fantastic in salads, sandwiches, and pizza.

Prep: 15 minutes
Jump to Recipe Rate Recipe

RECIPE INDEX

|

Ferment | Peppers & Sauces

Fermented Pepperoncini Peppers Recipe

In this blog, you’ll learn how to make the best lacto fermented pepperoncini peppers that are fantastic in salads, sandwiches, and pizza.

What are pepperoncinis?

Pepperoncini comes from the name peperoncino, which is the generic Italian name for hot chili peppers. People also call these peppers golden Greek, Tuscan, or sweet Italian peppers. Pepperoncini are very common in Greece and Italy, where they are known as both “peperone” and “friggitello.”

You can commonly find pepperoncini in Mediterranean diets, served as a pickled condiment on sandwiches and antipasto platters.

Fermented Pepperoncini versus Banana Peppers

Banana peppers and pepperoncini are not the same things. Pepperoncini are smaller, hotter, and come in a variety of colors. Like most peppers, the fruit is first green or yellowish-green and then ripens to red. So you’ll find both green and red pickled pepperoncini in stores, although green is the most common.

Banana peppers can be an excellent substitute for pepperoncini peppers, but they are unique in their own right. Banana peppers are lighter, bigger, and milder than pepperoncini, and both are fantastic when preserved via fermentation.

someone opening a ball mason jar full fermented pepperoncini

Pepperoncini Pronunciation

I know some of you might be wondering how to say “pepperoncini.” It’s pretty straightforward; you say it just like it is spelled, peh·pr·uhn·chee·nee. Click here to hear a pronunciation on youtube.

Fermented Pepperoncini Recipe

I adapted this fermented pepperoncini recipe from my basic fermented pepper recipe that you can find in our Learn How to Ferment Any Pepper blog.

These fermented pepperoncini taste similar to pickled peppers but have a deeper umami flavor. Fermented peppers last for a long time in the fridge. I’ve kept fermented peppers in my fridge for over two years, and they are still good. They’re quite delicious, so I don’t think you need to store them for that long.

The other thing I love about fermented peppers is all the health benefits! Fermented pepperoncini peppers are so good for you! They contain bioavailable vitamins and minerals along with many probiotic bacteria, and these peppers are exceptionally high in vitamin A and vitamin C.

Here are the ingredients and supplies you need to make this recipe:

  • Italian sweet peppers
  • 32 ounce Wide Mouth Mason Jar
  • Fermentation Weight
  • Standard Metal Mason Jar Lid (this can rust in the presence of salt)
  • OR Rust Free Plastic Lid
  • or you can use a Weck Jar (without the gasket; only use the clips to secure the lid)
  • Sea Salt
  • Scale
  • Mixing Bowl 

The Best Salt-to-Water Ratio for Fermenting Peppers

I always suggest using at least 3.5% total salt concentration when fermenting peppers, but that’s just the minimum. The flavor is fantastic when I use 4.5% to ferment pepperoncini.

It’s important to note here that this is the total salt concentration, so I add 4.5% of the weight of water and peppers in salt. To learn more about safely using salt in fermentation, visit our Complete Guide to Safely Using Salt in Vegetable Fermentation blog.

What to do With Fermented Pepperoncini?

Once you’ve made these fermented pepperoncini, there are many fun ways to enjoy eating them!

  • Enjoy them as a condiment: I like them on sourdough pizza, in salads, on charcuterie boards, and in sandwiches.
  • Cook with them: you can use fermented pepperoncini peppers in any recipe that calls for bell peppers, sweet peppers, or mildly spicy peppers. Cooking does kill the probiotics, but the flavor in recipes is amazing.
  • Garnish: use the fermented peppers as a fancy, delicious garnish on drinks like bloody marys.

More Fermentation Recipes to Try

  • Pepper Fermentation Recipe: Learn How to Ferment Any Pepper
  • Easy and Nutritious Fermented Giardiniera
  • How to Make the Healthiest Naturally Fermented Garlic
Print
Peppers & Sauces

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Fermented Pepperoncini Peppers

This fermented pepperoncini recipe is adapted from my basic fermented pepper recipe that you can find in our Learn How to Ferment Any Type of Pepper blog. These fermented pepperoncini taste similar to pickled peppers, but with a more deep umami flavor. When you use this recipe, the fermented peppers are so well preserved that they last in the fridge for over two years. They’re quite delicious, so I don’t think you will need to store them that long.

  • Prep: 15 minutes
  • Total Time: 672 hours 15 minutes

Ingredients

  • 400 grams Italian sweet peppers
  • 550 grams water
  • 43 grams sea salt

Instructions

  1. Wash your fermentation equipment, including the jar, weight, and lid.
  2. Wash your peppers and chop to your desired consistency, or leave them whole. You can chop into pepper rings, slices or minced. 
  3. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  4. Place a mixing bowl on your kitchen scale and tare/zero the scale. 
  5. Add your peppers into the bowl on your scale until the scale reads 400 grams.
  6. Remove the bowl from your scale and set it aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add 550 grams of filtered water to your mason jar.
  7. Add the peppers from your bowl, into the mason jar with water. If you left your peppers whole, you may need to squeeze them into the jar to make them all fit. If some water is displaced out of the jar when you add the peppers, it’s fine, just pour a little of the water off if there is too much. 
  8. Place a small bowl on your scale and tare/zero the scale. Weigh out 43 grams of sea salt. Then add the salt to the jar of peppers and water.
  9. Place your standard mason jar lid on the jar, and secure it. Shake the jar for 2 minutes.
  10. Remove the standard mason jar lid. Place your fermentation weight in the jar making sure to submerge all of the pepper pieces and weight fully in the liquid.
  11. Secure the jar lid to the mason jar.
  12. Ferment for 4 to 5 weeks.
  13. (optional) After five weeks I remove the fermentation weight and add a splash of apple cider vinegar to the jar and give it a stir. I like how this balances the flavor.
  14. After fermentation, remove the fermentation weight and store in the fridge. The peppers should keep for two years in refrigeration.

Notes

  • Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, the scale should read 0.0 with the container on it.
  • Peppers sold in a bag are triple washed and lack the essential microbes for the fermentation process. If using bagged peppers, I highly suggest adding two fresh cabbage leaves to this recipe as a “starter” for fermentation. You can eat the cabbage leaves after, or just compost them. 
  • during the first few days of fermentation, carbon dioxide is produced and you will need to burp the jar.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
See Full Bio
fermentation food microbiology sourdough sauerkraut fermenting at home fermented foods fermented drinks
social network icon social network icon social network icon social network icon

welcome!

hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

more about us

let’s connect!

newest recipe

Sourdough Cottage Cheese Banana Bread (High Protein)
Sourdough Discard

Sourdough Cottage Cheese Banana Bread (High Protein)

never miss a thing

learn more about microbes from a microbiologist
Loading

on pinterest

Instant Pot Vegan Chicken Noodle Soup
Sourdough Smores Cookies
High Protein Cottage Cheese Mac and Cheese
Sourdough & Miso Chicolate Chip Cookies
Sourdough Dinner Rolls
Homemade Cottage Cheese

top rated recipes

How to Make Moroccan Preserved Lemons with Sea Salt
Fruits & Roots

How to Make Moroccan Preserved Lemons with Sea Salt

Slow Cooked Pork Roast with Sauerkraut Potatoes and Carrots
Protein

Slow Cooked Pork Roast with Sauerkraut Potatoes and Carrots

Sparkling Golden Beet Kvass Made the Traditional Way
Fizzy Drinks

Sparkling Golden Beet Kvass Made the Traditional Way

learn more

Understand microbes and master fermentation with our online courses!

learn

rate and review
We would love to hear what you think!
Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Kathy
    07|02|2022

    Love it!

    Reply
  2. Kellie
    08|16|2022

    I just burped my jar of whole pickles today, for the firat time and I felt so much excitement! I am waiting for my jalapenos to get a little bigger then they will be getting fermented next!! Thanks!!

    Reply
  3. Kellie
    09|07|2022

    Should my peppers be bubbling the way my pickles did? I used a weck jar without the rubber seal….mistake or okay??

    Reply
    1. Kaitlynn Fenley
      09|08|2022

      It’s fine. If you use a weck jar without the rubber gasket, the gas can escape without needing to burp the jar, so you won’t notice the bubbles as much.

      Reply
  4. Kellie
    09|07|2022

    Should my peppers be bubbling? I used a weck jar without the rubber seal….mistake or okay??

    Reply
  5. Kellie
    09|07|2022

    I havent had to burp mine? I used a weck jar without the rubber seal….mistake or okay??

    Reply
  6. Leah
    09|12|2022

    I use a weck jar spur fermenting all the time, and have never had to burp them even though I do put the seal on them. They seem to burp just fine on their own. That is the beauty of a weck jar!

    Reply
  7. Kathy Aries
    11|02|2022

    Can these ratios of salt/water/peppers work for all kinds of peppers?

    Reply
  8. NancyB
    04|27|2023

    Hmmm I dont have a cabbage leaf to add, how would a spoonful of fermented saurkraut work to get the fermentation started? Or maybe just liquid from the saurkraut? Thank you!

    Reply
    1. Kaitlynn Fenley
      04|27|2023

      You can try adding a spoonful of sauerkraut. It should work alright!

      Reply
  9. KEVIN
    08|08|2024

    Love your site!

    Reply
  10. Duncan Mc
    09|05|2024

    i got lost when you addressed fermentation weight when you start adding the lid. Love to make it but got confused

    Reply
    1. Kaitlynn Fenley
      09|05|2024

      you put the lid on without the weight to shake it and dissolve the salt. Then you take off the lid, place the weight in the jar, and put the lid back on.

      Reply

you may also like

Beginner Friendly Fermented Peppers (How to Ferment Any Type of Pepper)
Peppers & Sauces View Recipe

Fermented Peppers (How to Ferment Any Type of Pepper)

Summer Harvest Fermented Hatch Green Chile Sauce with Cacao and Garlic
Peppers & Sauces View Recipe

Fermented Hatch Green Chile Sauce with Cacao and Garlic

Summer Harvest How to Make Fermented Garlic Sriracha Hot Sauce From Scratch
Peppers & Sauces View Recipe

How to Make Fermented Garlic Sriracha Hot Sauce From Scratch

join us on insta

@cultured.guru

sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
LEARN ABOUT MICROBES FROM A MICROBIOLoGIST
Loading

recipes

  • Sourdough
  • Sauerkraut
  • Yogurt & Kefir
  • Pickles
  • Sweets & Snacks

more

  • Start Here
  • About
  • Learn
  • Shop
  • Contact

social

  • TikTokVisit Cultured Guru TikTok Account
  • InstagramCultured Guru Instagram Account
  • PinterestVisit Cultured Guru’s Pinterest Account
  • FacebookVisit Cultured Guru’s Facebook page
  • Privacy & Terms
copyright

©2025

Cultured Guru

.

website by saevil row + MTT. all rights reserved.