Fermented Bell Peppers | Fermented Sweet Peppers

Fermented Bell Peppers | Fermented Sweet Peppers

Fermented Bell Peppers | Fermented Sweet Peppers
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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 the wonderful taste of the bell pepper shines through.


Equipment:

  • Mason Jars or a Crock – I like using a wide range of sizes. I typically always use wide mouth though. I love my 1/2 gallon mason jars for fermenting.
  • Airlocks – If you don’t allow gas to escape automatically through a contraption like an airlock, pickle pipes, cheesecloth, etc… You’ll have to burb them manually. Plus, you’ll run the risk of a ferment blowing up under the pressure of gas buildup.
  • Salt – I always use extra-fine Himalayan sea salt in my ferments. It dissolves easily and is perfect for making a brine.
  • Wooden Tamper – Ferments like sauerkraut, kimchi may require to tamp the food into the jar and under the brine.
  • Glass Weights – Some ferments need to be weighed down and kept under the brine.
  • Fermenting Kits – There are several fermenting kits where you can get just about everything you need. However, they don’t usually include the vessels, such as a mason jar or crock.
Fermented Bell Peppers | Fermented Sweet Peppers

Fermented Bell Pepper Recipe

Yield: 10
Prep Time: 5 minutes
Active Time: 5 minutes
Fermenting Time: 3 days
Total Time: 3 days 10 minutes

Any bell pepper will do. Yellow, green, or red. I like to do a variety, that way you get all the beautiful colors.

Ingredients

  • 5 Bell peppers, chopped
  • 5 % Brine

Instructions

  1. Place bell peppers in a mason jar, leave a 1-2 inch headspace.
  2. Place glass weights on top of the bell peppers to keep them under the brine.
  3. 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.
  4. Place the lid and airlock on the jar.
  5. 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 a perfect place for ferments.
  6. Ferment for 3-5 days.
  7. 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.
  8. When fermenting has completed, place in the refrigerator and enjoy the crisp, and rich tastes of your fermented peppers.
  9. To figure out how to make a brine using this handy dandy salt calculator.

Notes

To figure out how to make a brine use this handy dandy salt calculator.

Make any size! Use enough bell peppers 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.

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Nutrition Information
Yield 20 Serving Size 1
Amount Per Serving Calories 8Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 20mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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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 a 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.

Check out the Salt Brine Calculator

One of these has the percentages used for common fermented foods. The other doesn’t include veggies.

It’s just all about percentages, and how much salt to use, with certain amounts of water.

These measurements only work with extra fine sea salt.

Print Both Salt Brine Calculators Print Brine Calculator With Veggies Print “Just Percentages” Brine Calculator

More Fermenting Recipes

I’d love To Know what you think!… Leave me a comment!

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4 thoughts on “Fermented Bell Peppers | Fermented Sweet Peppers”

  1. Hi, Kristi — Have you ever made fermented Giardinieri with cauliflower, red bell pepper, onions, and carrots, etc.? So far yours is the only post I’ve found on fermenting bell peppers but a 5% salt brine seems a bit much for the other Giardinieri ingredients.

    1. Sorry, it took me a while to reply. I was out of town…

      Yes, actually. I have a recipe I guest posted for a little blog called Fermentools…Here’s the link…https://fermentools.com/amazing-fermented-giardiniera/

      That recipe uses a 2% brine. You can do a lower brine for the bell peppers if you like. I like doing a high brine I have fewer issues with mold when it comes to the peppers when using a higher brine percentage. Also, they taste delicious…

  2. Thanks for this recipe Kristi! I know that sometimes people use bay leaves and grape leaves to keep pickles crunchy when they are pickled – I wonder if something similar is possible for fermentation? Maybe adding something we havn’t thought of yet can be a way to preserve some of that delicate crunch we love when it comes to peppers. The 5% brine seems to make sense though, thank you for sharing this recipe!

    1. Hey there Billy,

      The is no loss in crunch for peppers during fermentation that I have noticed. Pickles easily get soft during fermentation due to a certain enzyme in cucumbers. The high brine percentage is to combat food that molds easily. Lowering the brine percentage would make this ferment more susceptible to growing mold and ruining the entire batch. Bay leaves might add a little flavor profile though. Fermenting is always fun to play with flavors and such. Happy Fermenting Billy!

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