How To Make Fermented Peppers
Learn how to lacto-ferment bell peppers at home. Whether you grow your own or use store-bought, you'll be on your way to making healthy, fermented peppers in no time.
Servings: 1 quart
Calories: 189kcal
Ingredients
- 4-6 bell peppers sliced (enough peppers to fill a quart mason jar tightly)
- 2 tablespoons salt not iodized or table salt
- 4 cups water
Instructions
- Mix the salt and water in a large bowl or measuring cup. Whisk or stir vigorously until the salt is completely dissolved. Set aside.
- Add the peppers to a clean jar. Make sure they are packed in tightly. I like to take a spoon and press them down.
- Pour enough brine to cover the peppers with about an inch of headspace (a little more or less is fine).
- Place a weight on the peppers to ensure they are submerged and cannot float to the top. If any seeds or stragglers float to the top, either remove them or reposition the weight so they are under the brine.
- Put a fermentation lid on the jar (a regular lid will work if you don't have one, but you must burp it daily).
- Allow the peppers to ferment at room temperature for 3-5 days. Around day 5, you can taste a pepper to see if it is fermented to your liking. If so, replace the fermentation lid with a regular lid and store in the fridge. If not, continue fermenting, checking daily, until they have reached your desired flavor.
Video
Notes
- The number of peppers depends on their size, how you slice them, and how tightly you pack them. You will need enough peppers to fill a mason jar tightly.
- This recipe works for all peppers, so choose any variety!
- Iodized and table salt can negatively impact fermentation. Pickling, kosher, and sea salts are good choices.
Nutrition
Serving: 1 | Calories: 189kcal | Carbohydrates: 45g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 12741mg | Fiber: 8g | Sugar: 17g
