Lacto-fermented Spicy Pepper Slices


I was blessed with a large amount of spicy peppers from a friend a few weeks ago and decided to make lacto-fermented pepper slices! This recipe is so easy, you are not going to believe it. You can check out my Lacto-fermentation Basics post to get the overview on the health benefits and methods for lacto-fermenting.


The first step is to wash and prepare your produce. You can slice your peppers however you want, I like them sliced into rings with the seeds still inside. I also added some chopped garlic to the jar.


I sliced and packed the peppers and garlic until it was almost to the top. This was so easy, I was able to chop and pack while talking with my sister on Skype. I promise, anyone can do it :)!


Then I took 2 whole peppers, sliced them lengthwise and wedged them into the jar to keep the rest of the pepper slices from floating above the brine.


I prepared my brine by dissolving 1 1/2 T of salt into 4 cups of water. Then I poured the brine over the pepper slices and capped it with the airlock lid.


I let it sit for 4 weeks and then replaced the airlock lid with a plastic screw top lid and put it in the fridge for long term storage. They turned out really good! We have been eating them this week on sandwiches and stir-fry. They are a great sour/spicy addition to every dish we have tried them on so far!


Lacto-Fermented Spicy Pepper Slices

2-3 pounds of peppers, sliced

6 garlic cloves, chopped

1 1/2 T salt

4 cups water


Cut up peppers and garlic and pack into a half gallon jar. Mix salt and water together and pour over the the peppers leaving a half inch of head space at the top. Cap with an airlock lid and let sit on the counter for 3-4 weeks. Then replace the airlock lid with a normal lid (plastic or metal both work fine) and store in the fridge.

Don't be shy, leave a comment and let me know what you think!

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