How to Ferment Peppers

When the peppers are coming on strong from the garden, I love having multiple ways to preserve them. We don’t just like eating fresh veggies in the summer, we like to enjoy the garden bounty throughout the year, and fermenting is by far the easiest and fastest preservation method!

Fermented peppers have been a mainstay at our house because they make the best condiment for taco night (and any other dish that needs a kick of heat). They’re great on burgers, sandwiches, burritos, chopped up and topped over eggs, fish, chicken or pulled pork. You name it!

Not only that, but once you have a jar or two of fermented peppers, you can turn them into the most delicious fermented hot sauce recipe. Trust me when I tell you, my hot-sauce-loving husband (ahem, Tabasco) said the finished hot sauce was the best hot sauce he’s ever tasted!

My go-to fermented peppers are jalapenos because my family likes heat, but not too much. The best thing about this recipe is you can choose which peppers your family likes best. I’ve even been known to add some jalapenos to my homemade sauerkraut if that tells you how much we love the heat!

You may also enjoy these fermented condiments:

• Fresh Fermented Salsa
• Fermented Pickles
• Fermented Cranberry Sauce
• Fermented Lemons

Benefits of Fermenting Peppers

You may be wondering why you should ferment peppers as opposed to freezing or even pickling them. While I love to preserve my peppers multiple ways, whenever something can be fermented, that’s generally my go-to.

Not only do fermented foods have a longer shelf-life than non-fermented fresh produce, they’re also healthier. (Source) Plus, learning how to make fermented hot sauce is the best benefit of all!

My ultimate guide to fermenting vegetables goes into more detail about the health benefits of fermentation. To summarize, the fermentation process multiplies beneficial bacteria. (Source) These bacteria synthesize vitamins and minerals and produce biologically active peptides with enzymes that can help improve digestion. These peptides also produce conjugated linoleic acids (CLAs) which can help lower blood pressure. CLAs are also anti-microbial, anti-carcinogenic, anti-oxidant and anti-allergenic. (Source)

Supplies Needed

• Wide-Mouth Mason Jar – I prefer using a wide-mouth glass jar because it’s easier to get the ferment out once it’s done. However, if you don’t have fermentation weights, using a regular mouth Mason jar can help keep the ferment below the brine. You can also use a fermentation crock for this recipe, if you have one.
• Fermentation Weights – Fermenting weights help to keep the food under the brine. To avoid mold, you want to be sure that all pieces of your ferment stay below the brine level.
• Fermentation Lids – I like to use an airlock Mason jar lid system because I find they help against the formation of kahm yeast (learn more about kahm yeast and if it’s harmful here). You can also use a metal canning lid and band or silicone fermenting lids. If you use a metal canning lid, you will need to “burp” your jars to keep the pressure from building up too much.

Ingredients Needed

• Peppers – You can use any kind of chili pepper you like. I prefer jalapeno peppers, but you can use serranos, habaneros, fresno, cayenne, thai or even a combination of peppers. Do keep in mind that peppers above 500,000 Scoville units won’t ferment because capsaicin is bactericidal. Also, make sure your peppers are fresh and free of any mold or soft spots. Pro Tip: If you want milder peppers, remove the seeds and inner ribs before fermenting, and choose less ripe peppers as they get hotter the more ripe they are. You could also try using sweet peppers, though I can’t attest to the taste because we always go for the spicy option.
• Garlic – I like to add some fresh garlic cloves to my fermented peppers. Mostly because I love fermented garlic, but also because I know I’ll be turning some of these fermented peppers into fermented hot sauce, and I love the added flavor the garlic brings to that recipe.
• Brine – You’ll need to make a salt-water brine solution. The amount of salt and water you’ll use will depend on how much brine you need (and how many jars of fermented peppers you’re making). 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. I always use Redmond Real Salt when doing any kind of cooking or fermenting. Use coupon code “Pioneering” to get 15% off your order at checkout.

Step-by-Step Directions

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.
2. Make your salt brine and set aside (see proper ratios above).
3. 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.
4. 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.
5. Pour brine to cover the peppers (and garlic) and place a fermenting weight on top. Make sure all ingredients are submerged under the brine.
6. 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.

How Long do Fermented Peppers Take?

The total time for the fermentation process will depend on the temperature of your environment and your taste preference. Generally, it takes about 1-2 weeks for the lactic acid to build and the lactobacillus (good bacteria) to take over and ferment the peppers. However, you can allow them to ferment much longer if you’d prefer.

I recommend you taste your peppers after one week of fermenting, then sample them each week until you find what works best for your environment and taste preference.

How to Store Fermented Peppers

Once your peppers are fermented to your liking, you may transfer them to cold storage or the refrigerator. Fermented foods tend not to go “bad;” they just go “different.” This means the longer your peppers are in the refrigerator, the softer they will become. The flavors may also mellow after a few months, so I recommend using them up within 3-6 months.

This isn’t to say I haven’t had a jar of fermented peppers last in the refrigerator for an entire year before! Just always be sure to dip into the jar with a clean utensil for each serving and they’ll last a plenty long time.

Ways to Use Fermented Peppers

Now that you have your delicious homemade fermented peppers, it’s time to use them to elevate your home-cooking. Fermented peppers have a unique flavor profile that adds depth and complexity to any dish.

Here are some ideas to get you started:

• Fermented Hot Sauce – One of the most popular uses for fermented peppers is to make your own hot sauce. To make a fermented hot sauce with your homemade peppers, you’ll need a food processor. Simply blend your fermented peppers with some vinegar and salt until you achieve your desired consistency. You can also add other ingredients such as garlic, onion, and honey for a more complex flavor.
• Add to Salsas, Soups, and Stews – Fermented peppers can be chopped and added to salsas, soups, and stews for an extra burst of flavor. The fermentation process enhances the natural sweetness of the peppers while balancing out their heat. Try adding some fermented jalapenos to your guacamole or some fermented habaneros to your chili for a mouthwatering kick.
• Creating a Hot Pepper Paste -If you want to create a smooth and flavorful paste with your fermented peppers, simply process them in a food processor until they reach your desired consistency. This paste can be used as a marinade, a condiment, or a base for sauces and dressings. Add a dollop to your scrambled eggs or mix it with some mayo for a delicious sandwich spread.
• Add to Burgers & Sandwiches– Pop those babies right on to your hamburgers or sandwiches!

As you can see, the possibilities for using fermented peppers in your cooking are endless. Don’t be afraid to get creative and experiment with different recipes and flavor combinations. Your taste buds will thank you!

Conclusion

And that’s it! You now have all the knowledge necessary to create flavorful fermented peppers in your own kitchen. Remember, the key to successful fermentation is patience and attention to detail. But once you’ve mastered the art of fermenting peppers, the possibilities are endless.

Not only do fermented peppers add a unique flavor to your dishes, but they also contain gut-healthy probiotics that can improve your overall health and well-being.