How to Ferment Peppers

Lacto-fermentation is the process of preserving vegetables in a salt water brine. When the peppers are placed in the brine, the sugars within them begin to break down, forming lactic acid. Fermented peppers will keep for several months, allowing you to enjoy them well into the winter. The hands-on work of fermenting is relatively simple; once you've combined the peppers and brine, just sit back and allow nature to take its course.You can eat fermented peppers as they are, or turn them into a hot sauce. Simply puree the peppers along with a bit of the brine and white vinegar.

Things You'll Need

  • Peppers
  • Salt
  • Water
  • Mason jar

Instructions

  1. Rinse the peppers thoroughly under cold running water.

  2. Remove the stems from the peppers. If you wish, you may cut them into slices. Cut large peppers, like bell peppers, into strips.

  3. Dissolve table salt in water to make a brine solution. Add about 1 1/2 tsp. of salt for every cup of water you use. The saltier the brine solution, the longer it will take for the peppers to ferment.

  4. Pack the peppers into a mason jar. Pour the brine into the jar and seal it tightly.

  5. Place the jar in a dark place at room temperature. Allow the peppers to ferment until bubbles no longer rise to the top of the jar. Sliced peppers will only take a few days, while whole peppers may take up to two weeks.

  6. Transfer the jar to the refrigerator once the fermenting has stopped.

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