Fermented Peppers
A bold, tangy way to preserve the vibrant flavor of fresh peppers—and they’re surprisingly easy to make at home.
Servings: 12
Ingredients
Fermented Peppers
- Hot peppers - Anaheim Fresno, jalapeño, or a combination
- Non-iodized salt
- Filtered or distilled water
Instructions
- Choose which peppers you’d like to ferment. I chose a combination of Anaheim peppers and ‘yellow hot’ peppers. Fresno and jalapeño are another great choice.
- Remove stems, slice in half, remove seeds if you wish. Remove the ribs and seeds if you want a milder hot sauce.
- You will need 3% salt solution of water to have a successful fermentation when fermenting peppers. Add one cup of water at a time to cover the peppers, up to about 3 cups. Using a kitchen scale, weigh your peppers and filtered water (minus the weight of the jar) to determine how much salt you need. Example: If the peppers and water combined weigh 900 grams, then you’ll need to add 27 grams of salt. (900 x .03 = 27). Add the amount of salt needed.
- Add a fermentation weight and ensure the peppers are below the brine.
- Seal the jar loosely or use a pickle pipe, to accommodate for bubbles during fermentation. Place in a dark place at room temperature and not in direct sunlight.
- Taste your ferment after three days to see how it’s progressing. Depending on the temperature of your house, it may take anywhere from three to seven days.
Notes
- Keep the peppers submerged in the brine. Use enough brine to cover the peppers and place a fermentation weight in the top of the jar.
- Store the jar in a 8×8 baking dish as the peppers ferment. This is a great way to catch any liquid if the fermentation liquid bubbles out of the jar.
- It is a good idea to “burp” the jar once or twice a day to prevent pressure build up. Simply open the lid to allow pressure to release.
- If you choose really hot peppers, be sure not to touch your eyes and wear gloves.
- Use these delicious fermented peppers to make fresh, simple hot sauces!