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.

Fermented Peppers (How to Ferment Any Type of Pepper)

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

Peppers & Sauces

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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
Ferment: 4 weeks

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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.
Using a kitchen scale, measure out the water, salt and peppers.
Add the water, salt and peppers to a 32-ounce mason jar. You may need to really pack the peppers in and tamp them into the jar with a wooden spoon.
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 at room temperature, then refrigerate.

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.
Yes, you can turn these into hot sauce after they’re fermented. Just strain the brine into a separate jar/bowl, throw the fermented peppers in a blender. Blend on high and add a bit of the strained brine into the blender little by little until it’s the consistency you want. Store sauce in an airtight container and keep refrigerated.

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