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Fermented peppers recipe

Fermented peppers recipe

  • Recipes
  • Dish type
  • Preserves
  • Pickles

Ferment peppers for a satisfying snack or tasty addition to sandwiches. Easy to do and good for you, too, since they're packed with good bacteria.

2 people made this

IngredientsMakes: 8 (500ml) jars

  • 3L water
  • 25 allspice berries
  • 3 teaspoons salt
  • 1.5kg red peppers, seeded and quartered
  • 10 cloves garlic, peeled and halved
  • 1 teaspoon peppercorns
  • 8 bay leaves
  • 4 sprigs fresh fennel or dill

MethodPrep:15min ›Cook:25min ›Extra time:5days › Ready in:5days40min

  1. For the brine, bring the water, allspice and salt to the boil. Remove from heat and let cool.
  2. Divide the peppers, garlic, peppercorns, bay leaves and fennel or dill between sterilised jars. Cover with the cooled brine. Screw on lids.
  3. Keep jars at room temperature for a few days till foam starts to appear on top (the number of days will depend on ambient temperature). Once foam appears, transfer jars to a cool place (at approximately 10 degrees C) for 2 to 3 days.
  4. Once fermented, store jars in the fridge.

Cook's note

Red, yellow or orange peppers yield the best result; green peppers are not recommended.

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Fermented Hot Sauce Recipe

Oh, beware.
Beware not the fiery bite of the fermented pepper (though it may be fierce!) no, beware the compulsion that may seize you, once you’ve tasted this sauce, to gather peppers by the crate, ferment them by the gallon, blend them and shake them over every meal you eat for the next 11 months. That’s what has happened to many of us here (see our article from last year, Hot Saucy.) As you can imagine, there are many ways to personalize a recipe as simple as this. Feel free to tinker with it, as you are moved to do.

Here is the most basic recipe for fermented Hot sauce. Some ideas for variations include: Adding a quarter of an onion to the batch, or replacing a few jalapenos with a bell pepper, to temper the fiery heat, while keeping the fermented tang. Of course, you can use peppers other than jalapenos, too, but the thinnest peppers may require the addition of another pepper to the mix, in order to have enough sugars for the bacteria to digest.

Makes 1 quart of finished hot sauce, but it can be scaled up infinitely.


Fermented Jalapeno Pepper Sauce

Fermentation Recipes

I love the local summer/fall farmer’s market season as there are so many delicious organic foods to pick up and play with in my fermentation kitchen. I recently spied a gaggle of beautiful jalapenos and with my father who loves spicy foods coming to visit shortly, I thought it would be fun and prudent to work up a fermented jalapeno pepper sauce and share the recipe here. It came out delicious and was a very active fermentation so it should have good probiotic benefit as well

Preparation Time: 5 minutes
Fermentation time: 1 – 2 weeks (mine was 9 days)
Yield: 3 cups

Ingredients:

1 lb Jalapeno peppers, stems removed but seeds remaining
5 cloves garlic
1/2 large red onion
juice of 1 lemon
1 tsp salt
1/2 tsp turmeric (fresh turmeric nice if you can get it)
1/4c live vinegar (I used Kombucha vinegar, but unpasturized apple cider vinegar would be great too). If you don’t have live vinegar, this recipe should work fine as well, but may take longer for the fermentation to get going in earnest

  1. Place the whole peppers, garlic, onion, lime juice, turmeric, vinegar and salt in a food processor
  2. Blend until everything is chopped up quite fine into nearly a liquid paste
  3. Place it in a your fermenting vessel. I used a 1.5pint mason jar topped with an airlock, but you would also just place it in a jar or bowl and cover with a clean cloth.

note the gas bubbles that formed throughout

This was a very active fermentation, with lots of gasses being produced, causing the airlock to bubble every 10 seconds or so at its peak of activity. The result is more paste than liquid. You could dilute it substantially more at this point with vinegar to make it whatever consistency you prefer. If you want a real clean liquid hot sauce, add another cup of vinegar and let it all stew for a few days further and then strain out the pulp with a nut milk bag or fine strainer.

I take the paste and add it to sauces, toss a teaspoon of it in with rice and stir-fried goodies, mix with rice and beans, and sometimes eat some directly on a chip when feeling particularly daring. Temperature of course will vary with the heat of the peppers you buy. If you have any variations for this or simply would like to share your experience, please feel free to share. Enjoy….

Comments

Fermented Jalapeno Pepper Sauce — 3 Comments

I sure wish I had read this yesterday before jarring up 4 quarts and 2 pints of beautiful jalapenos I bought at our FMkt on Saturday, sounds fabulous! Something I’ve been doing to certain veggies before putting them in the jars is to soak them in spring/filtered water for an hour or so with some ACV splashed in – I think this helps loosen and remove any toxins and foreign material, and also inoculates w/ the Mother from the ACV.

Yesterday was an intense ferment day for me, I travel a lot so have limited windows during which to get veggies started. I finished my coffee about 6am and jumped right into ferment preps, and completed clean-up about 6:30pm! Great day, very busy, but quite gratifying. In the jars: 2qts/1pt Green Tomatoes, 4qts/2pts Jalapenos, 2qts/1 1/2pts Sauerkraut, 1qt/2pts Dilly Green Beans, and 3qts Brussel Sprout Kimchi. Can’t wait to try them! Last Weds I put up 5pts Garlic cloves, whoa, quite a chore pealing that batch! And my room smells of heavenly garlic as the jars out-gas.

For an easy method to peal large amounts of garlic, check this out: http://www.deliciousobsessions.com/2012/01/how-to-peel-a-head-of-garlic-in-less-than-10-seconds/. It works well, however I found that I still had to hand peal or re-shake many of the cloves to get the job done. I shook 1-2 heads worth of garlic at a crack, if you put too much in apparently it is less effective, next go round I’ll try more to see how it works. I used 6qt plastic salad bowls for the apparatus. You will have particles of garlic skin fluttering around, but easily swept up after completing your task.

Something else I’ve been doing is to cut the jalapenos and green tomatoes in half length wise so the ferment can easily access the inside tissues. Worked great with the green toms last fall, so hoping for similar results from the jalapenos.

Next up will be delicata squash, such a wonderful squash, a tad bit sweet w/ edible skins. I have a really great recipe for balsamic roasted delicata on my website, folks rave about it all the time. Check it out: http://www.extravagonzofoods.com – our site is currently under maintenance but we should have it up again soon.

thanks for all your recipes and ideas Ted, I am looking forward to a winter filled with beautiful, healthful, fermented veggies.

This is the reason I got into fermention, it is a great way to make hyot sause. Now over the years I have adapted this recipe with 3 or 4 diferent types of peppers, I also added carrots beets and let it ferment for all the way to 7 weeks. I did do 1 batch for 3 months and it was just wonderfull. I’d sugest to adjust the peppers to what you like, taste it about every week and uese it when you think it’s right.


How Safe is Fermenting Peppers?

Fermenting peppers is very safe! Before I began my exploration into fermentation, I succumbed to the common misconception that fermenting could easily lead to rotten or even dangerous foods, but in truth, fermentation is very simple and hard to mess up.

The key is to ferment properly. You&rsquoll know if you&rsquove made a mistake by the smell of a ferment. It will smell &ldquooff&rdquo or &ldquorotten&rdquo.

The fact is, we&rsquore fermenting in a controlled environment, so just be sure to follow the proper procedures.


Lacto-Fermented Red Pepper Recipe

We're always blown away by how delicious the simplest ferments are. A bit of onion, garlic and salt transforms red peppers into a tangy and delicious treat in just a couple of days. We promise you this ferment won't last long in your fridge (ours was gone within an evening), so consider making two batches or doubling up and using a larger Mason jar.

Keep scrolling for quick a quick video tutorial.

We ate our fermented red peppers on their own as a snack, but they could easily be used in place of raw red peppers or roasted red peppers in salads and on sandwiches. They're not quite as firm as raw peppers, plus the flavour is much more powerful, so we wouldn't recommend using them to dip into hummus or ranch. Like our Dilly Beans and Carrots, this ferment is very family friendly. If your kids like red peppers, or even just tolerate them, they will love these!

INGREDIENTS

  • 2 red peppers, sliced
  • 1/4 white onion, sliced into thin pieces
  • 4 garlic cloves, crushed
  • 2 - 2.5 tbsp of Kosher salt (or any other iodine-free salt)
  • 3 cups of dechlorinate water
  • 1 quart-sized wide mouth Mason jar with screw band
  • 1 Pickle Pebble Glass Weight (Wide Mouth)
  • 1 Pickle Packer
  • 1 Pickle Pipe Airlock (Wide Mouth)
  • Lid for Wide Mouth Mason Jars (or use disc lid)

INSTRUCTIONS

  1. Mix water and salt in a measuring cup and set aside. You can adjust the salt content according to your personal preference. If it's too salty, just add more water.
  2. Fill Mason jar with red peppers, onion and garlic, distributing them evenly.
  3. Lightly tamp with the Pickle Packer to create more room and continue stuffing.
  4. Pour brine over vegetables, leaving 1.75" of headspace.
  5. Place Pickle Pebble into mouth of Mason jar, ensuing the vegetables are submerged and the Pickle Pebble is slightly submerged.
  6. Secure Pickle Pipe and leave to ferment in a cool, dark place, like a kitchen cupboard.
  7. Begin tasting after 2 or 3 days. We stopped ours at day 4 before the peppers began to soften too much. Once you're happy with the flavor, screw on a lid and move it to the fridge to eat.

Of course you can eat the fermented onion and garlic too. If you want to cram in as much as possible, try cutting your peppers and onions into squares instead of slices.

If you're new to Masontops, our Complete Fermentation Kit will have everything you need to start fermenting in Mason jars and a bonus step-by-step recipe book.


This hot sauce uses fresh peppers from the garden and nasturtiums. There are two variations of this hot sauce one mild and one hot.

Give some of these Top Fermented Hot Sauce Recipes a try while the peppers are plentiful. These make great gifts to friends and family too.

If you’re interested in learning how to make spicy fermented foods, such as hot sauces, spicy chutneys and kimchis, I highly suggest getting the book, Fiery Ferments here.

If you need the tools to get started making your own hot sauce at home, check out our Fermented Hot Sauce kit here.


3 Awesome Benefits Of Jalapeño Peppers

Jalapeños are little green powerhouses, in my opinion.

#1 — They're high in Vitamin C. This antioxidant is an immune-booster and helps fight oxidative stress and free radicals, which damage cells and may lead to the development of cancer.

#2 — They're a good source of capsaicin. Capsaicin provides the heat in peppers, yet it also has other major benefits. It has analgesic properties to reduce pain and inflammation (like natural Tylenol!). Capsaicin has been used for centuries to reduce joint and muscle pain, back pain, and arthritis pain. (Source).

Capsaicin has also shown the ability to kill cancer cells by triggering the mitochondria in cancer cells to virtually commit “cell suicide” (source)!

#3 — They make you sweat. The heat in jalapeños and other hot peppers causes an almost immediate, but temporary, rise in body temperature. Have you noticed beads of sweat forming on your upper lip or forehead when you eat spicy food? Then you've experienced this! A higher body temperature is linked to a powerful, fat-burning metabolism, which helps maintain a healthy weight. (Source and source).

Of course, the peppers must remain raw — not cooked or canned — to provide all of these benefits.


Recipe: Fermented Black Pepper Onions

When it comes to enhancing the flavor of almost anything, black pepper does the trick. Add some crushed black pepper to onions with a little salt. Let it ferment, and you have these Fermented Black Pepper Onions! And they’re amazing. You’ll love this recipe.

Black Pepper Onions are incredibly savory, with that distinctly sweet and tangy flavor that comes from lacto-fermentation. Plus, they have a deep peppery kick that just goes to show why black pepper is such an essential ingredient in so many things we love to cook. It tastes great, and combined with fermentation, it truly enhances all the best aspects of fresh yellow onions.

These fermented onions go well with everything.

This versatility means that these Fermented Black Pepper Onions play well in a variety of settings. They’re a perfect fit for burgers, sandwiches and other grillables. Their bright flavor cuts through the oozy goodness of a grilled cheese sandwich, and they work perfectly in salads.

And since we eat with our eyes first, it doesn’t hurt that these onions are strikingly pepper-speckled, livening up every plate you put them on.

Why we get so excited about lacto-fermentation.

For us, fermentation isn’t just a hobby, it’s a way of life. We’re so passionate about spreading the word about lacto-fermentation not only because it’s a fun and delicious way to enhance the flavor and texture of food, but also because the health benefits are out of this world. Plus, lacto-fermentation is so simple—All you need is salt, vegetables, water and any spices you’re excited to try.

Now, for a bit of background on how lacto-fermentation actually works. The process involves adding salt to vegetables—either by massaging the salt into the veggies or by placing the vegetables into a salt-water brine. Over time, beneficial bacterias (Lactobacillus, to be specific) transform naturally occurring sugars in the veggies into lactic acid. This both preserves the vegetables and creates that distinctive flavor that fermented foods have.

Let’s get fermenting!

Are you feeling inspired to try out this recipe? Scroll down for the full step-by-step process.

Once you’ve had a jar of these in your fridge and seen how versatile they are, we’re willing to bet they’ll quickly become one of your always-on-hand recipes.

New to fermenting? Check out our very own Fermented Vegetable Kit for everything you need to easily get started lacto-fermenting at home. Looking for more fermented onion recipes? Check out our Lacto-Fermented Red Onions Recipe.


How to make Fermented Jalapenos

It can get slightly annoying if you’re anticipating a fiery kick as you bite into that juicy jalapeno and all you get is a mild teaser of what could have been. When choosing jalapenos (for the below recipe), how can you make out the spicy from the mellow? Rule of thumb, the younger the pepper the milder the flavor. A jalapeno’s heat factor goes up with age. The skin on an older jalapeno looks duller and less glossy, often accompanied with tiny white lines/creases. Of course, for the full blown experience go for the red variety - again, keep an eye out for duller skin marked with those tiny white lines.

What You Need

  • 1 Quart sized mason jar
  • 10-12 jalapeno peppers or enough to fill a quart sized jar
  • 3 Tbsp. unrefined salt
  • 1 Quart of fresh, unchlorinated water
  • 1/2 of an onion, sliced
  • 4-5 medium sized cloves of garlic, peeled
  • Easy Fermenter Lids (not required)
  • Fermenting Weights (not required)

Instructions

  1. In a saucepan heat water. Add salt and stir till dissolved. Cool to room temperature.
  2. Slice each jalapeno in half, right down the middle (wearing gloves would be advisable if not, make sure to wash hands straight after.)
  3. Place garlic cloves and onion sliced in the bottom of a pre-sterilized, wide mouth mason glass jar. Next, add in the jalapenos.
  4. Carefully pour the cooled brine over the pepper mix until completely covered but leaving 1 1/2 inches of headspace.
  5. It is always recommended that you keep your veggies (or technically fruit in this case) below the brine. If you are looking for tips to keep your vegetables submerged check out our guide here: Tips on keeping your vegetables submerged.
  6. Cover the jar with the Easy Fermenter Lid and place the Fermentation Weights in the jar to ensure perfect fermentation results.
  7. Store in a cool, dark place (room temperature 60-70°F is preferred,) for 4-7 days. You can begin to test your ferment at the 4 day mark. If it is not ready, just reseal and test again in a day or so.
  8. Once jar has been opened, move to cold storage. The flavor will continue to develop with time.

Fermented jalapenos intensify in heat and flavor the longer they are kept to pickle. They bring a new dimension of tastiness to everyday cooking. Friends and relatives will be super impressed with this show of culinary competence.


Preserving Jalapeños

These peppers are a staple in our fridge. My favorite way to eat them is on tacos, nachos, and salads. I usually buy a large batch of peppers towards the end of their growing season and preserve enough to last us through the next year. This recipe, keeps them firm, yet tangy and spicy the entire time.

And the best part? It has only two ingredients, not including water. Two. Jalapenos and some healthy salt of your choice. When fermenting or culturing vegetables including these peppers, I like to alternate between my favorite salts: Celtic Salt, Himalayan Salt and Real Salt as they all contain different mineral content.