Fermented Hot Peppers
Fermented hot peppers are simple to make. This is a great recipe to naturally preserve fresh hot peppers harvested in the fall. Use fermented hot peppers as a side dish or cooking ingredient year-round as you would with fresh hot peppers.
Servings 8 cups
Calories 25kcal
Cost $5
Equipment
Ingredients
- 1 pound whole fresh hot peppers of your choice washed and untrimmed
- 4 cloves garlic sliced
- 4 cups filtered water or more as needed
- 2 tablespoons sea salt or more as needed
Instructions
- Add the garlic and whole hot peppers into a glass jar.
- Mix the salt and water together in a pitcher, stir to dissolve the salt.
- Pour the salt brine into the glass jar to cover the hot peppers. If not enough brine, make a little more using the same salt-water ratio, then add to the jar.
- Place a weight on top of the hot peppers to keep them submerged in the brine. Cover the jar with a lid.
- Leave the glass jar in a dark cool spot to ferment for 2 to 4 weeks. Once fermentation starts, the process will produce carbon dioxide. Check the jar daily to release the gas (burping the jar).
- The hot peppers will soften and become more sour, the longer they ferment. When they reach the desired flavour and texture, transfer the fermented hot peppers into cold storage.
Nutrition
Calories: 25kcal