fermented peppers

Fermented Jalapeno Peppers are an easy way to add a spicy and sour flavour to your meal.&nbsp;Lacto-fermented peppers are also more nutritious than raw Jalapenos as they feature healthful benefits such as probiotics.&nbsp;

Fermented Jalapeno Peppers

Jalapeno Peppers (sliced)

water

salt

Once your Jalapeno peppers are sliced, add the raw peppers to a mason jar so they are 1 inch from the top.&nbsp; 

Prepare a salt brine by dissolving salt in water.&nbsp; 

Pour brine into the mason jar until the peppers are covered.&nbsp; 

Optional: add any additional flavourings such as pickling spices or raw garlic.

Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.

Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping." 

Continue this process for 3-4 weeks until fermentation bubbles no longer form.&nbsp; 

Move the fermented Jalapeno peppers to your fridge once fermentation has completed and enjoy for the next 3-6 months.

How do you make fermented peppers? What is the best salt ratio for fermenting peppers? how long to ferment peppers? With our Easy Pepper Fermentation Recipe you'll have the best fermented peppers in just 5 weeks! Learn how to ferment any type of pepper at home.

The Best Fermented Peppers

Peppers

Grams sea salt

This recipe at 1x works best with a 32-ounce jar. Please use peppers below 500,000 Scoville units. Anything higher may not ferment well.

Wash your fermentation equipment, including the jar, weight, and lid.

Wash your peppers and chop to your desired consistency. You can chop into pepper rings, slices or minced. 

Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.

Place a mixing bowl on your kitchen scale and tare/zero the scale. 

Add your peppers into the bowl, measuring out the designated amount.

Remove the bowl from your scale and set it aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add the designated amount of filtered water to your mason jar.

Add the peppers from your bowl, into the mason jar with water.

Place a small bowl on your scale and tare/zero the scale. Weigh out the sea salt. Then add the salt to the jar of peppers and water.

Place your standard mason jar lid on the jar, and secure it. Shake the jar for 2 minutes.

Remove the standard mason jar lid. Place your fermentation weight in the jar making sure to submerge all of the pepper pieces and weight fully in the liquid.

Hello Kaitlynn,
Officially addicted to your blog. I also ferment Taiwan chilis. (90 pesos, $1.80 a kilo here) I usually cut the tops off, (with gloves on)should I leave leave them whole and just poke a hole in them? I make a sauce with them and add roasted red peppers, cider vinegar and salt then blend. I will now let them ferment for 5-8 weeks and try a 4 and 6% salinity. I make mine by the gallon jar, sharing is caring. Thanks again for your recipes. I really appreciate them.
Justin

Thank you so much for including the information on the change in bacteria based on days fermenting and acid content.  I was beginning to get worried as my tomato/pepper ferment was very sour smelling.  I am on day 4 and will keep burping!  It smells a little good and a lot sour.  But I expect that it will soon change to smelling very good and a little sour.  I appreciate you adding the science in!!!! So very helpful!  

BTW, I used Thai chilis (red) and Sungold Cherry Tomatoes (bright orange and sweet) that I have grown in the garden.  It is such a lovely bright orange shade right now!  I wish that it would stay that bright.  But if I understand correctly it will be a bit more dull in color when it is finished.  Either way, I am so excited and glad that I have come across your blog.  It is very helpful to be able to reference something so well written.  Thank you and please keep it coming!

Most excellent site! I have wanted to try preservation by fermentation for quite a while... I am finally starting with this pepper recipe today. It is already twigging my taste buds!

Hi Kaitlynn, 
I've gotten everything I need to ferment jalapeno peppers following your instructions, although I am a little confused on one aspect.  Although you state clearly several times that any salt concentration between 3% and 6% will work for peppers, on this particular page your pepper fermenting instructions recommend 3.5% salt.  Sounds great, I'm ready to go! But, then I notice on your "Complete Guide to Safely Using Salt in Vegetable Fermentation" page, you list 4.0% being best for peppers.  Please clarify which concentration between 3% and 6% you think would be best for jalapenos. 3.5% or 4.0% ?  Thanks, loads!

Also, if I may ask?  What are the four types of salt in the fermenting mix that you used to sell on this site, that is no longer available?  Thanks again!  Love your work!

Thanks so much for your reply.  3.5% it is then!
You are awesome!

I just took my 1st batch of Banana Peppers out of the crock and transferred them to a Mason Jar for storage. They have been fermenting about 6 weeks. They are crunchy and delicious!  Your recipe is perfect! I was worried because when I transferred them to the mason jar and poured the liquid over them it was cloudy, but from what I read here on your blog it will settle back down.  Thank you! Your blog is awesome!

I just transferred my 1st batch of Banana Peppers from the crock to a Mason Jar.  They have been fermenting for about 6 weeks. They are crunchy and delicious!  I was worried about the liquid being cloudy when I poured it in the jar, but after reading the comments here, I think it will be fine once it has settled down again.

Thank you for your earlier responses. We are loving the fermented peppers and this weekend I will turn some of them into hot sauce. We’ve had a few weeks of the crud here, so that just means the peppers got more time fermenting. Love the flexibility fermenting gave us!

Can you process the peppers after being fermented?

I mostly ferment what ever is ripe in the garden, usually  a mixed jar of veggies including peppers.  In the past I have used 3.5% salt, because the peppers take the higher percent.  Do you think that is necessary?   If I do other veggies without the peppers I can cut it back to 2%.  Just wondering what an expert would advise.  Thank you!!

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Top 2 fermented peppers recipes from across the web

The most viewed fermented peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fermented Jalapeno Peppers

The Best Fermented Peppers

The most viewed fermented peppers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine