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 Time: 15 minutes
- Fermentation Time: 4 weeks
- Total Time: 672 hours 15 minutes
- Yield: 6 Servings
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: American
- 330 grams Peppers
- 26 Grams sea salt
- 400 grams water
- 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.
- 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.
Keywords: fermentation, peppers, fermented vegetables, fermented peppers, hot sauce