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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?

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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.

Find it online: https://cultured.guru/blog/fermented-pepperoncini-versus-banana-peppers