Fermented Peppers | Easy Probiotic Pepper Ferment

Fermented peppers are made by submerging fresh jalapeños, bell peppers, banana peppers, or hot chili peppers in a saltwater brine, allowing beneficial bacteria to naturally preserve them while creating a tangy flavor and boosting probiotic levels. 

This traditional preservation method has been used for generations because it extends the harvest, deepens flavor, and creates a versatile ingredient you can use in everything from sauces to soups and sandwiches. 

What Makes This Recipe Unique?

If you have an abundance of peppers from the garden, this fermented pepper recipe is one of the best ways to use them. Not only does it help reduce food waste, but it also creates a flavorful condiment packed with beneficial bacteria your gut will appreciate.

You’ll love this recipe because it’s:

• Beginner Friendly - Fermenting is one of the easiest food preservation methods because it requires minimal equipment, simple ingredients, and uncomplicated steps. After you see how easy it is to make fermented peppers, you will also want to make fermented salsa and this fermented hot sauce recipe. 
• Increases Nutrition - One of the benefits of fermented foods is that it actually increases the nutritional profile of your food by creating a probiotic-rich preserve.
• Versatile - This method works with both sweet and hot peppers to be used in a variety of dishes. 
• Enhances Flavor - Much like fermented lemons (aka preserved lemons) and this fermented pickles recipe, fermented peppers add a special flavor that becomes your new secret ingredient, setting your recipes apart.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Fresh Peppers - You can use nearly any type of pepper for this fermented peppers recipe. Jalapeños, serranos, banana peppers, Fresno peppers, bell peppers, and habaneros all work beautifully. Mixing sweet and hot peppers gives excellent flavor balance.
• Salt - I love Redmond Real Salt. (Use that link with code “Pioneering” for 15% off your order.) Avoid iodized table salt, which can affect fermentation.
• Garlic - Fresh garlic adds wonderful flavor to fermented peppers and pairs especially well with spicy varieties.

Recipe Substitutions and Variations

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

• Optional Flavor Additions - Peppercorns, onions, herbs, mustard seed, or carrots can all add extra depth and flavor.
• Pepper Options - Swap jalapeños for banana peppers for a milder flavor. Use habaneros or ghost peppers for extra heat. You can also combine several pepper varieties together for a more complex fermented pepper flavor. 
• Garlic Swap - Replace garlic with onions or shallots.
• Fresh Herbs - Include herbs like oregano or thyme for additional flavor.

How to Make Fermented Peppers Step-By-Step

Step 1: It's important to always start ferments with clean and sanitized vessels. You don't need to sterilize them. Just a good wash with hot, soapy water and a thorough rinsing will do. To make the brine, mix four tablespoons of sea salt for every quart of filtered water to make a 5% brine. Stir until the salt is fully dissolved.

Step 2: Wash and slice or dice peppers into small pieces. The size is preferential as you know best how you'll use the fermented peppers. I like to slice them to use for topping burgers, sandwiches and tacos. Pro Tip: Keep in mind that the smaller the pieces, the faster the fermentation process.

Step 3: Place peppers (and optional garlic) into your jars. Be sure to leave some room at the top of the jar for the fermentation weight as well as expansion during the fermentation process.

Step 4: Pour brine to cover the peppers (and garlic) and place a fermenting weight on top. Make sure all ingredients are submerged under the brine.

Step 5: Add a fermentation lid (or a regular two-piece Mason jar lid) and leave it on the counter at room temperature to ferment for one to five weeks (more on this below). Pro Tip: If using a Mason jar lid, be sure to "burp" the jar regularly to release the gas buildup and prevent the jar from exploding. You should be able to tell when it's time to burp if the dome of the lid is pressed out. To burp your jar, simply open the jar and let the gas escape, then close the jar back up and return it to its fermentation spot.

Step 6: Begin tasting after one week. Once the peppers reach your desired tanginess, transfer the jar to the refrigerator to slow fermentation. 

Recipe Tips & Troubleshooting

• Always keep peppers completely submerged under the brine.
• If white sediment forms at the bottom of the jar, that is typically normal, beneficial bacteria.
• Warmer kitchens ferment faster than cooler kitchens.
• Burp jars daily if using a standard lid to release pressure buildup.
• Wear gloves when handling very hot peppers.
• Use clean utensils every time you remove peppers from the jar.

Storing Lacto-Fermented Peppers

• Refrigeration: Once they reach your desired flavor, refrigerate fermented peppers. Keep the peppers fully submerged in the brine during storage.
• Shelf-Life: Properly fermented peppers can last for several months when refrigerated. A pleasantly sour smell is normal and a sign of successful fermentation, but discard the batch if you notice mold, unpleasant odors, or a slimy texture.

FAQ’s