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jars of peppers with fermentation lids on them
Angi Schneider

Fermented Peppers Recipe

4.61 from 33 votes
You can use this process to ferment any pepper - both sweet and hot. Why make vinegar pickled peppers when fermented peppers are easier and much better for your gut health.
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Prep Time 10 minutes
Additional Time 14 days
Total Time 14 days 10 minutes
Course: Preserving Food
Preservation Method: Fermenting
Ingredients Equipment Method Notes

Ingredients
  

  • peppers to fill a wide mouth pint mason jar - jalapenos poblano, cayenne, banana, even bell peppers.
  • 1-2 cloves garlic optional
  • 1 tbsp non-iodized salt
  • 1 quart non-chlorinated water

Equipment

Method
 

  1. Make a brine using 1 Tbsp non-iodized salt and 1 quart non-chlorinated water. Set aside
  2. Slice peppers (you can cut in rings or lengthwise whatever you like best)
  3. Remove seeds if you want to (we don't do this but it seems to be a common practice to remove peppers seeds)
  4. Pack peppers into wide mouth pint size mason jar
  5. Put the peel garlic cloves into the jar if you are using garlic
  6. Pour brine over peppers in jar
  7. Put a glass weight on top of the peppers to submerge them. Try to remove any seeds that float up above the weight
  8. Add fermenting lid to jar
  9. Store in a cool, dark place for 5-10 days. Check your peppers every day or so. The fermenting process is more of an art than a science and there are many variables that will cause your peppers to ferment in just a couple of days or take up to two weeks.
  10. Once the peppers are sufficiently fermented, remove the fermenting lid and weight.
  11. Cover the jar with a plastic storage lid and store in the refrigerator.

Notes

If you want to calculate an exact 2% brine by weight, you'll need a digital kitchen scale.
  1. Place your jar on the scale and set it to zero.
  2. Fill the jar with water and note the weight in grams.
  3. Multiply that number by 0.02 — that's how many grams of salt you need.
  4. Pour the water into a bowl or measuring cup, add the salt, stir to dissolve, and pour back into the jar.

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