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Fermenting Peppers

January 31, 2019 By Binky 2 Comments

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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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Fermenting Peppers

Can you make hot sauce with fresh peppers? Yes, technically, you can! Is the hot sauce sooo much better when you fement the peppers? Absolutely, it is! Check out my post for Fermented Hot Sauce.

How Can You Use Fermented Peppers?

The best use for Fermented Peppers is making your own hot sauce at home! You won’t have to buy the stuff at the grocery store!

Many of our favorite hot sauces, in the United States are still made with fermented peppers, including Sriracha and Tabasco. Fermenting the peppers gives the hot sauce a greater dimension of flavors!

History of Lacto-Fermenting

Fermenting peppers without a salt brine allows the peppers to ferment in their own juices. This intensifies the flavor of your finished product! This method has been employed, by humans for thousands of years!

Lacto fermentation was used to preserve vegetables that would otherwise spoil. These vegetables sustained families through barren months out the year.

Fermentation was traditionally done in large crocks, so that larger quantities of fresh produce could be preserved.

I include the above photo, so that you know, if the top has mold growing on on it, throw out that batch. It is not safe to eat! This one was contaminated because I over filled it with peppers and when I went to burp it the first week, they started to overflow, so, I had to scoop some of them out.

I did not sterilize the spoon first. Learn from my mistakes!

  1. Wash peppers. Remove stems. Place in food processor.
  2. Finely grind.
  3. Place in large bowl.
  4. Add salt. About 3 tablespoons per quart of peppers. Mix very well.
  5. Pack peppers and salt into quart jars. Pushing down to remove air pockets.

Let peppers ferment at least one month. I left mine for 4 months. Technically, the peppers can ferment for years, in large vats, as Tabasco does.

That is how easy it is to ferment your own peppers so that you can make your own hot sauce!

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Enjoy! And have fun cooking!

Xoxo,

Binky’s Signature

Tools I Use to Make

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

  • food processor
  • Fermenting Lids
  • Quart jars
  • Masontops Fermenting Kit

Recipe

5 from 1 vote
fermenting peppers in quart jars.
Print
Fermenting Hot Peppers
Prep Time
10 mins
Total Time
10 mins
 

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.

Course: sauce
Cuisine: American
Keyword: fermented peppers,, fermenting peppers,, lacto-fermented peppers,
Servings: 3 quarts
Calories: 10 kcal
Author: Binky
Ingredients
  • hot peppers, any variety will work See post for more information
  • 3 Tbsp salt, per quart of peppers.
Instructions
  1. Remove stem from peppers.

  2. Grind in food processor.

  3. 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.

  4. Sterilize jars. Pack in jars with peppers, pushing down contents to remove air. Leave 2 inches headspace.

  5. 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.

  6. 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.

  7. Use fermented peppers for making hot sauce.

Recipe Video

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Filed Under: Farm To Table, Gluten and Lactose Free, Sauces / Dips / Dressings, Vegan, Vegetables and Fruits Tagged With: fermenting peppers

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Reader Interactions

Comments

  1. Patty

    February 6, 2019 at 5:35 am


    Such an interesting post Beth, I never thought of fermenting peppers and had no idea about it, I just used to mak small batches of hot sauce for immediate consumption. On my way to the market to buy me some peppers, will try your recipe as soon as I get back home, YUM!

    Reply
    • Binky

      February 6, 2019 at 9:45 am

      The hot sauce is so much tastier with fermented peppers! Thanks so much for your comment Patty! Let me know how you make out!

      Reply

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Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys, 2 dogs and an obsessed cook! I have loved cooking since I was a girl! I will teach you how to answer the age old question, "What's for dinner?" And impart tips and tricks I have learned over the years, to make cooking easier and fun!

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