What Temperature Should You Store Fermented Peppers?

Keep your fermenting peppers at a temperature between 70-80 degrees F. Keep out of direct sunlight. After fermentation you should keep fermented peppers in the fridge.

How Long Should I Ferment Peppers for?

After 4-5 weeks, remove the fermentation weight and small and taste test. Your fermented peppers should smell peppery and pleasantly sour. They should taste start, savory, and spicy.

Do I Need to Refrigerate My Wild Fermented Peppers?

Taste test at four weeks: If you prefer the peppers to be more tart and sour, let them ferment for one to two more weeks. After fermenting for 4-5 weeks, place a regular mason jar lid on the jar and refrigerate. Consume within 6 months for full probiotic benefits.

Pepper Fermentation Recipe: Learn How to Ferment Any Type of Pepper

Jar of colorful peppers, including red, orange, and green varieties, in brine for fermentation.

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The Best Fermented Peppers

How do you make fermented peppers? What is the best salt ratio for fermenting peppers? how long to ferment peppers? With our Easy Pepper Fermentation Recipe you’ll have the best fermented peppers in just 5 weeks! Learn how to ferment any type of pepper at home.

Prep: 15 minutes
Total Time: 672 hours 15 minutes

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Ingredients

330 grams Peppers
26 Grams sea salt
400 grams water

Instructions

This recipe at 1x works best with a 32-ounce jar. Please use peppers below 500,000 Scoville units. Anything higher may not ferment well.
Wash your fermentation equipment, including the jar, weight, and lid.
Wash your peppers and chop to your desired consistency. You can chop into pepper rings, slices or minced.
Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
Place a mixing bowl on your kitchen scale and tare/zero the scale.
Add your peppers into the bowl, measuring out the designated amount.
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 the designated amount of filtered water to your mason jar.
Add the peppers from your bowl, into the mason jar with water.
Place a small bowl on your scale and tare/zero the scale. Weigh out the sea salt. Then add the salt to the jar of peppers and water.
Place your standard mason jar lid on the jar, and secure it. Shake the jar for 2 minutes.
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.
Secure the jar lid to the mason jar.
Ferment for 4 to 5 weeks.

Notes

Peppers above 500,000 Scoville units contain an extremely high concentration of capsaicin. At those levels, capsaicin is bactericidal and can prevent natural fermentation.
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 essential microbes for fermentation. 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 compost them.
During the first few days of fermentation, carbon dioxide is produced, and you must burp the jar.

Find it online: https://cultured.guru/blog/pepper-fermentation-recipe-how-to-ferment-peppers