Peter Piper loved picking the pickled peppers for a reason! Pickled peppers are tasty, crunchy and salty. Fermented bell peppers are wonderful. Just give them a try!
The Trouble With Fermenting Bell Peppers…
Many people say that fermenting bell peppers is tricky. Peppers are prone to molding pretty quickly and getting soft.
Fermenting them right out of the garden or as soon as you bring them home from the store is ideal.
Also, placing them in a 5% brine will help keep them crunchy. Don’t ferment them too long either.
Three to five days is plenty of time for them to ferment. With carrots, celery, and cabbage we use a 2 ½ to 3% brine, 5% is only necessary for a vegetable that is more prone to getting mushy, and moldy.
The higher salt content will help keep the peppers crunchy and free from mold. They turn out rather salty, but they wonderful taste of the bell pepper shines through.
- You’ll need some mason jars, like a 2 quart sized mason jars or I like to use 1 half gallon mason jar, when making larger batches.
- My favorite Fermenting Tools are these plastic lids and an airlock! I like the plastic because they never rust, and are easy to clean.
- Always try to use Fine Himalayan Salt. It’s simply the best salt to use for fermenting.
- Wooden spoon for stirring.
- For some ferments you might also need glass weights, to hold the food under the brine.
- Toothpicks for taste testing, don’t use a fork, the metal may mess with the good bacteria that are growing.
Fermented Bell Peppers | Fermented Sweet Peppers Recipe
Fermented Bell Pepper Recipe:
- 5 Bell peppers (chopped, and enough to fill the size of your vessel. Whether it is a pint size mason jar or a large crock. 2-3 bell peppers will fit nicely in a quart size mason jar)
- 5 % Brine using Himalayan salt & filtered water (enough to fill your jar and leave a 1 inch headspace)
- Place bell peppers in mason jar leave a 1-2 inch headspace.
- Place glass weights on top of the bell peppers to keep them under the brine.
- Add a 5% brine, fill until just over the weights. Add more weights if needed. Give the weights a little push to make sure they are down as much as possible.
- Place the lid and airlock on the jar.
- Find a place away from the light and somewhere with a temperature of around 65°F to 75°F. I find that a pantry shelf is the perfect place for my ferments.
- Ferment for 3-5 days.
- Taste the peppers on day 3 and see if the taste suits your taste buds. If not stick them back in to ferment for a couple more days.
- When fermenting has completed, place in the refrigerator and enjoy the crisp, and rich tastes of your fermented peppers.
How to Eat Fermented Bell Peppers:
- Green Salad – They’re wonderful in a salad, and add a great crunch factor.
- Gazpacho, make a fermented cold soup using mostly fermented foods.
- Appetizer platter – Add it to a cracker with some cheese and maybe some summer sausage. For this you may want to cut them a little differently.
- Just eat em’ – My favorite way is to eat them right out of the jar. They may be too salty for some people, but I find it is a wonderful treat!
- Soup Garnish – Add them as garnish to a hot soup, but add them last. If heated too much they will lose their good bacteria qualities.
- Hummus – When making hummus, you can add these to the batter, or you can just garnish your hummus with fermented bell peppers.
Let Me Know What You Think!
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