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RECIPE: LACTO-FERMENTED CAYENNE PEPPERS

Recipe: Lacto-fermented Cayenne Peppers

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These peppers get less spicy with age, so if they carry too much of a kick for you, just let them sit longer until they are edible.


20 minutes

120 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Hot Sauce Kit

Vegetables Fermented Hot Sauce Kit

Fermented Hot Sauce Kit

$40.99

Make perfectly spicy fermented hot sauce at home with our DIY Fermented Hot Sauce Kit!

This kit is also great for making kimchi, sauerkraut, and other fermented vegetables! Equipment in the kit may appear different than pictured.






 

INGREDIENTS:

  • 1 lbs. pound cayenne peppers (Be sure to wear gloves when handling the peppers.)
  • 1 clove garlic, crushed
  • 1 Tbsp. sea salt
  • Water

INSTRUCTIONS:

  1. Wash and slice the peppers lengthwise. Pack them into a wide-mouth quart jar, up-and-down like pickles. You can lay the jar on its side and stack them in. You may be able to do a few layers this way if your peppers are short.
  2. Add the salt and garlic on top of the peppers in the jar. You can add few tablespoons of starter such as whey, brine left over from a previous fermentation project, or whey reserved from a dairy culture, if you want. This will speed the fermentation process.
  3. Fill the jar up to 1 inch away from the rim with water. Cover tightly with an airlock fermentation lid or a regular lid and band. Allow to sit at room temperature for 2 to 3 days, or until they have become bubbly. Transfer to cold storage.

    download our lacto-fermentation guide and recipe book