Easy Fermented Peppers

This easy fermented peppers recipe is not only good for your gut, but allows peppers to be preserved all winter long.

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We have reached the end of the growing season here in North Carolina. Usually, by this time, I am hanging on for dear life! The truth is, once the cold kicks in, you will find me by the fire, all…winter…long.

And why shouldn’t I? To put it simply, I have worked my hands all summer preserving and preparing for the cold winter months. I have been putting up jams, tomato sauce, beef stew, applesauce, and the list goes on! And lets not forget all the firewood I helped my husband stack!

So, this is why you will find me by the fire when the cold hits, resting my hands with a cup of coffee.

Now, what does all this have to do with fermented peppers? So glad you asked. Here’s the thing, we have a ton of peppers still coming out of the garden, but by body says it’s time to rest. I mean it is the end of October! I am ready to retire all of my canning equipment until next growing season.

With this in mind, I needed an easy way to preserve the last of the peppers. And I certainly have just the recipe! If you haven’t tried fermented peppers, oh man, you are missing out! Truth be told, I don’t actually like fresh peppers, but I LOVE fermented peppers (well, really all things fermented).

I promise you, this will literally take five minutes of your time, but the results are amazing. Not only in taste, but these peppers are amazing for the body.

Why I ferment foods

This is a good question, why not just pickle them and can them? The truth is, when a vegetable is pickled and canned, it pretty much loses the nutrients that it once had in the garden. But, fermented vegetables are actually better for your body than when they are fresh from the garden.

Sounds crazy huh? It’s true. Fermenting really ups the game in nutrients and good bacteria for your body. There is a lot of health issues that can be traced back to our guts. When we consume fermented foods, our guts are able to heal, thus helping eliminate a lot of these problems.

If you would like to dive deeper into the science behind fermented foods, check out Cultures for Health. They are an excellent resource for supplies, recipes, and articles on the benefits of fermented foods! I have personally purchased many products from there store and used lots of their recipes. I love the company!

Do I need special equipment to ferment peppers?

Nope, sure don’t. I mean you could get a few supplies, but it isn’t absolutely necessary. For years I used just a mason jar and a plastic lid. I have since bought a few items that I have found useful, but not necessary. Here are two products I have found helpful when fermenting vegetables…

• Pickle Pipes – These silicone disc replaced my white plastic lids/canning lids. The beauty of these lids, is that they let out air without letting air in. This helps keep mold at bay. I bought these from Masontops.
• Fermentation weights – This product replaced everything else I used in the kitchen to keep my vegetables submerged. I used everything from a rock (cleaned of course) to a small glass lid. These weights just made my life easier. I no longer needed to fish around the kitchen looking for something to fit in my jar. It is important to keep your vegetables submerged as best you can during the fermentation process. I bought these and I love them. Again, these are from Masontops and they come in a nifty little pack with the pickle pipes.

How to ferment peppers

Well, let’s just dive in! Here is a step by step tutorial on how to ferment peppers…

More Fermented Food Recipes!

• Fermented Green Beans
• Easy Sauerkraut Recipe
• How to Make Kombucha Tea
• Instant Pot Raw Milk Yogurt