Fermented Peppers Recipes

FERMENTED PEPPERS

Steps:

• Make a brine using 1 Tbsp non-iodized salt and 1 quart non-chlorinated water. Set aside
• Slice peppers (you can cut in rings or lengthwise whatever you like best)
• Remove seeds if you want to (we don't do this but it seems to be a common practice to remove peppers seeds)
• Pack peppers into wide mouth pint size mason jar
• Put the peel garlic cloves into the jar if you are using garlic
• Pour brine over peppers in jar
• Put a glass weight on top of the peppers to submerge them. Try to remove any seeds that float up above the weight
• Add fermenting lid to jar
• 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.
• Once the peppers are sufficiently fermented, remove the fermenting lid and weight.
• Cover the jar with a plastic storage lid and store in the refrigerator.

FERMENTED BELL PEPPER RECIPE

Steps:

• Place bell peppers in a mason jar, leave a 1-2 inch headspace.
• Place glass weights on top of the bell peppers to keep them under the brine.
• Add a 5% brine, fill until just over the weights. Add more weights if needed. Give the weights a little push to make sure they are down as much as possible.
• Place the lid and airlock on the jar.
• Find a place away from the light and somewhere with a temperature of around 65°F to 75°F. I find that a pantry shelf is a perfect place for ferments.
• Ferment for 3-5 days.
• Taste the peppers on day 3 and see if the taste suits your taste buds. If not stick them back in to ferment for a couple more days.
• When fermenting has completed, place in the refrigerator and enjoy the crisp, and rich tastes of your fermented peppers.
• To figure out how to make a brine using this handy dandy salt calculator.

PEPPER FERMENTATION RECIPE

Steps:

• 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 on your scale until the scale reads 200 grams.
• 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 400 grams of filtered water to your mason jar.
• Add the 200 grams of peppers from your bowl, into the mason jar with water.
• Place a small bowl on your scale and tare/zero the scale. Weigh out 21 grams of 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.
• Secure the jar lid to the mason jar.
• Ferment for 4 to 5 weeks.

PICKLED PEPPERS

Steps:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.