Fermented Peppers

You can use this process to ferment any pepper - both sweet and hot. Why make vinegar pickled peppers when fermented peppers are easier and much better for your gut health.



  1. Make a brine using 1 Tbsp non-iodized salt and 1 pint non-chlorinated water. Set aside
  2. Slice peppers (you can cut in rings or lengthwise whatever you like best)
  3. Remove seeds if you want to (we don't do this but it seems to be a common practice to remove peppers seeds)
  4. Pack peppers into wide mouth pint size mason jar
  5. Pour brine over peppers in jar
  6. Put a glass weight on top of the peppers to submerge them. Try to remove any seeds that float up above the weight
  7. Add fermenting lid to jar
  8. Store in a cool, dark place for 5-10 days. Check your peppers every day or so. The fermenting process is more of an art than a science and there are many variables that will cause your peppers to ferment in just a couple of days or take up to two weeks.
  9. Once the peppers are sufficiently fermented, remove the fermenting lid and weight.
  10. Cover the jar with a plastic storage lid and store in the refrigerator.

Recipe by SchneiderPeeps at