Pepper Fermentation Recipes
PEPPER FERMENTATION RECIPE
How do you make fermented peppers? How much salt should you use in a pepper fermentation recipe? Are fermented peppers good for gut health? Good news: We're here to answer all of your questions and more with our Easy Pepper Fermentation Recipe! Learn how to ferment any type of pepper at home.
Provided by Kaitlynn Fenley
Categories Fermented Foods
Time P28DT15m
Number Of Ingredients 3
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.
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- First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Ferment Peppers”, for more detailed instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
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