Learn how to ferment peppers to make pepper mash at home so you can make your own homemade hot sauces and help preserve your abundant chili pepper harvest. Fermenting chili peppers is a fun, great way to preserve them, and essential for making hot sauces.
How to Ferment Peppers (Make Pepper Mash)
There are many ways to make hot sauce, and as you can tell by our Hot Sauce Recipes section of the web site, I’ve made a lot of them. However, one way we have yet to explore is making them with fermented chili peppers.
If you’ve ever enjoyed Tabasco sauce, you’ve tasted fermented chili peppers. Tabasco starts with tabasco peppers which they crush, mix with salt, and ferment in oak barrels for up to 3 years. The original Tabasco sauce only uses 3 ingredients – tabasco peppers, salt, and distilled vinegar.
A number of hot sauce makers use fermented peppers in the form of pepper mash to make their products, and a good pepper mash makes a difference in the resulting flavors. If you’re interested in making sauces from pepper mash, good news. It’s easy to make at home and you don’t need to wait 3 years for it to be ready.
But first…
What is Fermented Pepper Mash?
Pepper mash is a collection of chili peppers that have been mashed together with salt then aged until they break down chemically. Fermentation is one our oldest methods of food preservation. Humans have preserved many foods this way, from cheeses to wine to a slew of other vegetables.
Fermentation, basically, is the decomposition of foods by micro-organisms (Lactic Acid Bacteria) or enzymes. We create an anaerobic (no oxygen) environment for the peppers so the natural Lactic Acid Bacteria can thrive, and other undesirable bacteria cannot.
Bad bacteria or rotting molds, cannot survive in an anaerobic environment, which we create with salt and brine, therefore protecting the peppers while the good bacteria do their work. The salt is not actually the preservative. It is the acid produced by the fermentation process that does the preserving.
Lactic acid bacteria consumes carbohydrates in the peppers and converts them to acid. After fermenting, the carbohydrates have been predigested, leaving them with more vitamins and flavor than fresh peppers.
It is akin to a controlled decay process, and there are numerous benefits to fermentation, including more digestible foods and more desirable flavors. With peppers, you’ll notice a mellowing of flavors, changes in color, and in the pleasant smell of the resulting mash.
How Safe is Fermenting Peppers?
Fermenting peppers is very safe! Before I began my exploration into fermentation, I succumbed to the common misconception that fermenting could easily lead to rotten or even dangerous foods, but in truth, fermentation is very simple and hard to mess up.
The key is to ferment properly. You’ll know if you’ve made a mistake by the smell of a ferment. It will smell “off” or “rotten”.
The fact is, we’re fermenting in a controlled environment, so just be sure to follow the proper procedures.
Making Basic Pepper Mash
You can make fermented pepper mash from any type of chili pepper, even dried peppers. Your only consideration is the thickness of the pepper walls. Thicker walled peppers may need to be strained after the fermentation period, to remove the coarser skin, so you don’t need to seed them if you don’t want to.
Thinner walled peppers won’t need straining, so you may want to seed them first if you prefer a smoother result when you process the mash later on.
To make pepper mash, first process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them.
Next, mix in salt. You should use 1-2 teaspoons salt (5.69 - 11.38 g) per pound (.45 kg) of peppers. 1 pound of peppers should process down to about 1 cup of mash. So, use 1 teaspoon of salt per cup of mash, which is roughly 2.3% salt by weight.
Resources vary in their salt recommendations. Most recommend 2-5% by weight and up to 10%, with 2-3% being ideal.
The peppers will begin to release their moisture right away. A note about salt: most salts are fine to use, but avoid using salts with additives, such as table salt.
Place your mash into a jar and press it down to remove any air pockets. Leave at least 1 inch (2.54 cm) of headspace. The peppers may rise a bit when fermenting. The brine will rise up and cover the peppers. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See below for what I like to use.
After 1-2 weeks, the fermenting activity will diminish. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
Once it is ready, store it in the refrigerator where it will last for a year or longer.
Making Brine Pepper Mash
An alternate method to the basic pepper mash is using a brine, which is a salt water solution. The primary difference is that we’re adding water rather than using the natural juices from the peppers. This method ensures the peppers stay beneath the brine, and is more ideal for thinner walled peppers.
To make a brine pepper mash, first chop your fresh peppers. You can process in a food processor or use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
Next, mix 1 quart (.95 liter) unchlorinated water with 1.5 (27 g, for 3% brine) to 3 tablespoons (54 g, for 6% brine) sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See below for what I like to use.
After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
Once it is ready, process it with a food processor. You can use it right away to make hot sauce or store it in the refrigerator where it will last for a year or longer.
I personally like to add a bit of vinegar at this stage before storage.
Good luck, and happy fermenting! Let me know what you make with your pepper mash.
Frequently Asked Questions about Fermenting Peppers and Making Pepper Mash
Best Salt for Fermenting Peppers
When fermenting chilies, it is important to use salt that does not contain anti-caking agents or iodine, as these can inhibit the natural fermentation process. Here are some types of salt that are commonly used for fermenting chili peppers:
- Non-iodized Sea Salt. Sea salt is a popular choice for fermenting chili peppers, as it is minimally processed and typically does not contain anti-caking agents or iodine. Look for non-iodized sea salt, which is readily available in most grocery stores.
- Kosher Salt. Kosher salt is a coarse-grained salt that dissolves easily in water, making it suitable for fermenting. Like sea salt, kosher salt does not usually contain anti-caking agents or iodine, but it's important to check the packaging to make sure.
- Pickling Salt. Pickling salt is specifically formulated for preserving and fermenting vegetables, making it a good choice for fermenting chili peppers. It is fine-grained and dissolves easily in water, ensuring even distribution of salt in the fermentation brine.
- Himalayan Pink Salt. Himalayan pink salt is a natural salt that is often used in fermenting and has gained popularity for its trace mineral content and unique flavor. It is typically non-iodized and does not contain anti-caking agents, making it suitable for fermenting chili peppers.
When fermenting chili peppers, it's important to use the right amount of salt according to your recipe or fermentation process. Too little salt can lead to spoilage or mold growth, while too much salt can inhibit fermentation.
Why Does My Pepper Mash Taste Bitter?
I sometimes get some bitterness with my fermented pepper batches. I've seen a lot of discussion on it, whether it is from kahm yeast or from the starting peppers themselves, where the slight bitterness is amplified in the fermentation process. The best way to counter it is through the addition of other ingredients.
Also, some people report a bitterness from the pepper seeds, so try removing the seeds before fermentation and see if that affects your resulting flavor.
To counterbalance the bitterness, try adding an acid like vinegar or lime juice, which can help balance it out, then a sweetener like sugar or honey. Certain roasted vegetables can help, too, like carrots or other flavors. Garlic is good. They can all help balance out the bitterness. Give the final sauce time to rest and let the flavors meld in the refrigerator.
What is Kahm Yeast?
Kahm yeast is a whitish film that can sometimes appear on top of your ferment. It can form when all of the sugar in your ferment is consumed. The PH drops because of lactic acid buildup, allowing kahm yeast to form. It is not a mold, and can be scraped away from your ferment.
Sweeter vegetables, particular peppers, are more prone to kahm yeast.
How do I tell if peppers are fermenting?
You will often see bubbling activity in the jar as the fermentation process takes place, but not always. Sometimes you may have what is called a "quiet ferment", where it seems little activity it taking place. Fermenting peppers give off a slightly sour, pleasent smell, so trust your nose to know fermentation is taking place.
How Do You Know if the Fermentation is Bad?
You can usually tell if a fermentation is bad by sight or smell. If you see signs of fuzzy or pinkish colored mold, the ferment is infected. If the peppers are very mushy, something has gone wrong.
If the ferment smells rotten or disgusting to you, it has gone bad. Trust your nose to know if something is bad. A good ferment will have a slightly sour smell, but will smell pleasant.
Hot Sauce Recipes with Fermented Peppers
Here are some of my own recipes that use fermented chili peppers.
- Fermented Hot Sauce Recipe
- Homemade Sriracha Hot Sauce
- Fermented Aji-Garlic Hot Sauce
- Homemade Louisiana Hot Sauce
- Spicy Serrano Hot Sauce
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce. Also see my post on Homemade Kimchi (How to Make Kimchi).
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Got any questions? Please contact me anytime and I will do my best to help. Good luck with your pepper fermentation!
How to Ferment Chili Peppers (Pepper Mash Recipe)
Ingredients
FOR BASIC PEPPER MASH
- 1 pound chili peppers stemmed and roughly chopped (cored and seeded, if desired)
- 1 teaspoon salt
FOR BRINE PEPPER MASH
- 1 pound chili peppers stemmed and roughly chopped (cored and seeded, if desired)
- 1.5-3 tablespoons salt (1.5 tablespoon (27 g, for 3% brine) to 3 tablespoons (54 g, for 6% brine))
- 1 quart unchlorinated water
Instructions
FOR MAKING BASIC PEPPER MASH
- Finely chop your peppers. You can blend them to fit more into jars, but this can make it harder to keep below the brine.
- Next, mix in salt. You should use 1 teaspoon salt (5.69 g) per pound (.45 kg) of peppers. 1 pound of peppers should process down to about 1 cup of mash. So, use 1 teaspoon of salt per cup of mash, which is roughly 2.3% salt by weight.
- The peppers will begin to release their moisture right away.
- Place your mash into a jar and press it down to remove any air pockets. Leave at least 1 inch (2.54 cm) of headspace. The peppers may rise a bit when fermenting. The brine will rise up and cover the peppers. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See below for what I like to use.
- After 1-2 weeks, the fermenting activity will diminish. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
- Once it is ready, store it in the refrigerator where it will last for a year or longer.
FOR MAKING BRINE PEPPER MASH
- Finely chop your fresh peppers. You can blend them to fit more into jars, but this can make it harder to keep below the brine. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart (.95 liter) unchlorinated water with sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Use a glass weight or a baggie filled with water on top if needed to press the peppers down below the brine. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
- Once it is ready, process it with a food processor. You can use it right away to make hot sauce or store it in the refrigerator where it will last for a year or longer.
- I personally like to add a bit of vinegar at this stage before storage.
Notes
Nutrition Information
Candyce B says
I wanted to make fermented sweet pepper paste with dried pineapple but forgot it until after the
peppers were fermented. Can I add the dried pineapples after the fermentation??? And if so,
will this change how long the peppers can be kept refrigerated? Also, can a refrigerated ferment
ever be taken out and re-fermented ?
Michael Hultquist - Chili Pepper Madness says
Candyce, you can still make a paste from the fermented peppers, though be sure to drain them or you'll get more of a sauce. You can add dried pineapples into the mix. They're dried, so still should be safe and should last quite a while in the fridge, covered. The past won't be in the brine environment, so I'm not sure how long, but still should have several months, covered. Just keep an eye on it. I've never tried to start a new ferment after refrigeration, but if you did try, you might need a culture starter to start it going again. Let me know how it goes if you try it.
Candyce B says
To be clear......I already have a mushy fermented pepper paste with some brine (refrigerated). Now I will take the dried pineapple and
perhaps make a separate paste and then stir it into the already fermented pepper paste. Since there is some brine still, the pineapple
paste will be mixed into the pepper paste well. Will the existed brine protect the pineapple now in terms of spoilage even though it did
not actually go through the fermentation process? Thanks.
Michael Hultquist - Chili Pepper Madness says
Candyce, as long as the overall mix has an acidity of 4.0 or below, you should be totally fine if your goal is to keep it longer. I think it sounds like a wonderful mix.
Joel says
Have fermented yellow Devils Tongue chilli's for 4 weeks, temperature in the Dry Tropics of Australia has been between 15 and 30c. All smells great. At the end of the article dated 20 sep 2017 you mention adding vinegar.
How much vinegar do you recommend per pound of mash?
Love each weeks recipes.
Michael Hultquist - Chili Pepper Madness says
Thanks, Joel. I would probably use up to a half cup of vinegar, depending on whether or not you're using other ingredients, but would probably start with a couple tablespoons first and adjust for taste from there. Let me know how it comes out for you.
Christal Bartholomew says
Okay. First time trying the mash. I’m using hatch chilies because I wanted a green. Couple of questions. I seem to still have a lot of foam from the peppers in the food processor. Two. The brine is forming at the bottom of the jar. So I drained the jar and put the brine over top, used a storage bag to push the mash down again and poured the rest of the brine in the bag for weight. Think this will work?
Michael Hultquist - Chili Pepper Madness says
Christal, the foam is probably from air and the vigorous processing of the peppers. That usually subsides. Yes, it is necessary to keep the peppers below the brine. The brine in the bag should work perfectly. Very smart! I use a small glass weight to keep mine down. Let me know how it turns out for you.
Lizzie says
Hi! I followed these instructions and about 14 hours later, no brine has come to the top. I am using about 14 oz of jalapenos with just under a tsp of salt.
Should I just make my own brine? Add more salt?
As a side note, I read another site that said one should not do this with green hot peppers, but gave no reason why. Any thoughts on that?
Thanks!
Michael Hultquist - Chili Pepper Madness says
Lizzie, if you are concerned, it is probably best for you to use the wet brine method. You can use the peppers you are already using. Let me know how it goes. I have done both methods with green hot peppers without issue. It could just be a low moisture content of the peppers you are using.
Lizzie says
Thanks for the fast reply!
I made some brine (couldn’t get to it until about 48 hours later).
It looked like there was some white stuff on the top of the non-brined peppers. Perhaps the start of fermentation? I did not scoop this out, but did attempt to pour in the brine. Even though everything was packed down, some pepper bits rose to the top. Maybe they’re processed too finely?
Anyway, I then drained this in a strainer, and repacked the peppers. I managed to slowly put in the brine a spoon at a time. It’s a bit better, but still quite a bit footing at the top.
Should I have scooped out the white bits? Is this a lost cause?
Michael Hultquist - Chili Pepper Madness says
Lizzie, the white bits might have just been kamh yeast, which is normal. You can scoop it out. It's somewhat bitter. The best way to judge if the ferment isn't working or is spoiled at this point is to inspect it. How does it smell? Is it off putting? Smell rotten? Is there a gross taste to the brine? You will know when it is bad.
Brandon says
Do you know of anything that I could buy in my local grocery store that would work as a fermentation culture? I froze a bunch of peppers from my garden over the last couple months and I put them into jars today to ferment. I don't know if Amazon can get me a culture packet soon enough if it doesn't start fermenting. How often do you need cultures when you have fermented frozen peppers? Thanks again for all the help.
Michael Hultquist - Chili Pepper Madness says
Brandon, not sure if your local store will have dried starter cultures or not. You can always try to strain yogurt or kefir and use the separated whey as a starter. I haven't tried that yet, though. If you do so, let me know how it goes. Just be sure it is properly strained and separated from the solids.
Brandon says
I was able to separate whey from yogurt using the method used on the following link:
https://wellnessmama.com/2402/how-to-make-whey/
I believe it’s working and fermenting is underway. Thanks for the tip!
Michael Hultquist - Chili Pepper Madness says
Great, Brandon. I also have a post on how to make whey - Homemade Queso Blanco.
Lee says
I’ve used about a 1/4 cup of sauerkraut brine (not jarred, use bagged or home made) to jump start the fermentation in the past, but a starter culture usually isn’t necessary from what I’ve recently read.
Trent says
During the 1-2+ week fermenting process, can you top up the pepper mash with additional chilis? The Serrano plant keeps producing and I figured I’d throw them into the batch during maybe the first week.
Michael Hultquist - Chili Pepper Madness says
Trent, I don't see any real issue with this other than two things - an increased risk in contamination when you open the lids and the different levels of ferment in the peppers. I don't think either is a big deal, though. Just be sure to watch out for any signs of contamination above the water line and make sure the added peppers are properly submerged. Let me know how it goes.
Jack says
Mike, great site and recepies. I've been growing chilies for some time and now have ideas what to do with them. Ine question tho. I started the mash with 3 different types of chilies using brine. Good non-clorine water and sea salt. They fermented quickly (I live in a hot climate 80+) but all of them have pretty strong bitterness. Can't kill it even with sugar or honey. Any ideas what went wrong?
Michael Hultquist - Chili Pepper Madness says
Thanks, Jack. I sometimes get some bitterness with my fermented pepper batches. I've seen a lot of discussion on it, whether it is from kahm yeast or from the starting peppers themselves, where the slight bitterness is amplified in the fermentation process. The best way to counter it is through the addition of other ingredients. You've tried sugar and honey, but try adding an acid like vinegar or lime juice, which can help balance it out. Certain roasted vegetables can help, too, like carrots or other flavors. Garlic is good. They can all help balance out the bitterness. Give the final sauce time to rest and let the flavors meld in the refrigerator. Let me know if this helps counterbalance that bitterness for you.
Elliot says
I tried making this last night and had a bit of a problem. I live in a warm climate and overnight a lot of the liquid overflowed and it all seems a bit dry now. After stirring it up I was able to get some of the liquid from the bottom mixed in but again it seems a bit dry. What can I do to save this? Add more water? Thanks!
Michael Hultquist - Chili Pepper Madness says
Eliot, just make sure you have enough liquid in the jar to cover the peppers and you should be OK.
Phillip Lander says
hiMike
just wondering if you have ever combined rosemary with chili as a ferment or sauce
I would like your opinion
Michael Hultquist - Chili Pepper Madness says
Phillip, yes, I have used rosemary and other herbs in making sauces and hot sauces, both fresh and fermented. It's a great addition for certain sauces. Give it a try!
Eric says
I have been fermenting about a pound of Serrano’s and a pound of Habaneros for almost a month now. I have been burping them every day and have dad to skim off a little bit of white off the top a couple times. In the bottom of my jars there is some white around the circular groves of the bottom of the jar. Both jars have a sour smell. I have never done this before so I don’t know how it’s supposed to smell or taste. Do you think it’s still good?
Michael Hultquist - Chili Pepper Madness says
Eric, it sounds to me like the whitish color around the bottom grooves is a result of sediment, which is harmless. The sour smell is fairly common, and often described differently by fermenters. Finished ferments should smell acidic and pickly, which can smell a bit sour. As long as it doesn't smell "bad", like nasty rotting.
Greg Pope says
Do you have thoughts on a mash of Caroliner Reapers? Any thoughts on how I avoid doing serious injury to myself? I normally ferment with Cayenne chilis as I love the flavors. This will be my first experience with the reapers.
Greg
Michael Hultquist - Chili Pepper Madness says
Greg, I've made many mashes with superhots, so you should be fine. The biggest thing is ventilation. Make sure you are a well ventilated room, or maybe do it outside if you can. The fumes can really get you. Also, wear gloves if you have sensitive skin. Peppers don't bother me, but I do feel the Reaper. True heat! Let me know how it turns out for you.
Richard says
I have Reapers and Scorpions growing in abundance in my garden so i plan to start fermenting to make sauce. Having read your response above, i am a little concerned about the fumes.I used a dehydrator to dry a few pounds of Reapers last week and the fumes were crazy. i ended up moving the machine outside to combat this .
Problem is that i live in Texans and the temperature outside barely gets below 90 degrees at this time of year so that is not an option for fermenting. I have just ordered some airlocks, will these limit the amount of fumes?
Michael Hultquist - Chili Pepper Madness says
Richard, the airlocks should help to keep fumes from permeating the air too much, but you'll probably notice some with Reapers and superhots. I didn't think it was bad. I know it's difficult to do this outside with such temperatures. I wind up using my garage a lot when working with drying superhots. I usually don't have an issue with fermenting. Let me know how it goes.
Leigh says
I want to try this but I keep reading that for frozen peppers I may require a starter. Can you tell me what a starter is or what you recommend?
REPLY: Leigh, it's a "fermentation culture starter". Do a search on Amazon or Google to find products. I don't have a specific recommendation, but have had success with some. -- Mike from Chili Pepper Madness.
Cam S. says
Hi, thanks for the recipe. I grew A LOT of pepper last year and froze them. I'm following your recipe to ferment them but my pepper mash keeps on rising up and the liquid brine keeps on the bottom.
I food processed all of my red peppers into a mush and made the liquid brine to top them off but it just ends up at the bottom and the peppers are constantly in the air.
I decided with my greens and habeneros to just slice them and add the liquid brine and that worked way way better like pickling.
Anyhow what can I do with my red pepper mush to keep it from floating, should I take out all the brine on the bottom and add the salt dry?
REPLY: Cam, I use small glass weights to keep the mash under the brine, though you can use large cabbage leaves. Let me know if that works for you. -- Mike from Chili Pepper Madness.