Fermenting Hot Peppers

Name: Fermenting Hot Peppers
Prep time: 10 min
Total time: 10 min
Yield: 3 quarts
Ingredients: hot peppers, any variety will work; 3 Tbsp salt, per quart of peppers

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5.0

3 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
3 quarts
Calories
10 kcal
Course
Condiments
Cuisine
American

Fermenting Hot Peppers

Luna Mayo

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Fermenting peppers is not a difficult process! It is quite easy, but patience is required! Fermenting peppers is an essential step in making hot sauce.

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Ingredients

Servings

hot peppers, any variety will work See post for more information
3 Tbsp salt, per quart of peppers.

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Instructions

Remove stem from peppers.
Grind in food processor.
Mix 3 tablespoons salt per quart of peppers. Mix well. The salt will draw water out of the peppers and they will ferment in their own juices. Alternately, you can mix 1 quart of unchlorinated water with 3 tablespoons of sea salt, per quart.
Sterilize jars. Pack in jars with peppers, pushing down contents to remove air. Leave 2 inches headspace.
If using the brine method, cover peppers in jars with the water and salt mixture to cover. It is important the the peppers stay below the surface of the brine.
Ferment in cool place for 1 to 4 months, up to years. For the first 2-3 weeks, burp jars daily, thereafter burp once per week.
Use fermented peppers for making hot sauce.

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Notes

Make sure jars are sterilized before adding peppers!
For the first two weeks after adding peppers to jars, make sure that you release air daily!
Store peppers in a cool, dark place, like a basement.
How to know if peppers have gone bad?
Trust your nose. If they smell rotten or sour, the batch is bad. Discard.
If a pink or white fungus appears on top, the ferment has gone bad. Discard.