Fermented Peppers

Learn how to make fermented peppers to use as a condiment to give all your favorite dishes a spicy kick.

3.80 from 5 votes

Prep Time 10

Fermenting Time 14

Total Time 14 10

Course Condiment

Cuisine American

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.
Make your salt brine and set aside (see proper ratios above or the note section).
Wash and slice 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.
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.
Pour brine to cover the peppers (and garlic) and place a fermenting weight on top. Make sure all ingredients are submerged under the brine.
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 two weeks.

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.
The longer you let the peppers ferment the more mild the flavor.
Once peppers are to your liking, transfer them to cold storage or keep in the refrigerator.
Always use a clean utensil when dipping into the jar.
5% salt water brine - mix four tablespoons of salt for every quart (four cups) of water

Keyword Fermented Peppers

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