Wild Fermented Chilis
Created by Picklehoot (@admin) • August 27, 2025
been made 1 time
I effing love these. You can ferment just about any pepper with this recipe, and they make a great ingredient for other recipes, or a simple condiment. You can even dehydrate them and make chili flakes with a very unique tang. The fermentation will tone down the spice a touch. Also, great ingredient for hot sauce.
I've done this recipe with ceyenne, hungarian goathorn, jalepeno. Try it with different ones and leave a comment letting us know how it went.
Ingredients
- 2 oz Chili Pepper - Sliced, 1/4" thickish
- 40 g Salt - 2% by weight
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Instructions
- Prep your peppers. I recommend wearing gloves
- Toss them with the salt in a large stainless mixing bowl. Make sure the salt coats fairly evenly.
- Put in your jar and/or crock. Place a weight on top to compress the peppers. If you have one, use a fermentation weight, You can also get away with a small glass with a bit of water in it, or a ziploc bag of water.
- The chilis should give off enough liquid to cover. Monitor for the first 8 hours or so. If they're still not covered, make a 2% brine and add enough brine that the chilis are fully submerged.
- Let ferment for 5-10 days. From there, move to fridge, where they should keep for six months or so.
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