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
Scott lindsey says
I have some hot sauce I'm making with green hot peppers, soy sauce, sugar and water. I had it fermenting for about a month and just checked and the liquid part kinda turned into a gelatin type paste.
But I still need a blender or food processor and some other stuff to complete it..
Michael Hultquist - Chili Pepper Madness says
It's hard to say what happened there, Scott. Did you ferment that all together? With fermenting, I've only used salt/brine, not all of those other ingredients. The brine will get cloudy, but not like a paste. That is most likely from the other ingredients you've included.
Renee says
Hi Mike! I plan to try my hand at fermenting some hot lemon peppers & some habaneros. I note the method calls for “sea salt”. Can Kosher or canning salt be used instead? Coarse or fine grain, does that matter? Thanks for the great website - I’m sure I will be using it as a reference for a long time!!
Michael Hultquist - Chili Pepper Madness says
Hi, Renee. Thanks! Yes, you can use kosher or canning salt. Most salts will work just find, as long as they do not contain any additives, like anti-clumping agents. Finer dissolves better. Let me know how it goes! Enjoy.
Steve452 says
I agree that you can use different kinds of salt, but there are a couple of things to be careful of. First, stay away from standard table salt, as that usually contains iodine, which can interfere with the fermenting process. Second, different types of salt have different densities, due to they way their crystals are formed. When a recipe gives the amount of salt in grams, always use that as your measure, not tablespoons or teaspoons. Use a digital kitchen scale if you have one, or use Google to search for the relative weights of different types of salt. It really does make a difference.
Michael Hultquist - Chili Pepper Madness says
Yes, exactly.
Oskar says
Hi,
First time tryin out this and I sat a few cans aside for fermentation earlier today and 7 hours later nothing has happened (like no pressure in the can or bubbles). I used the salt water brine method but I used salt with iodine. Could that be the reason?
Is there anyway to start the process over? Like rinse with could water through a strainer and then do it all again?
Thank you for so many gr8 recipies and just a wonderful website!
Michael Hultquist - Chili Pepper Madness says
Hi, Oskar. Yes, it is possible that the iodine can interfere with your ferment. It can take more time to start fermenting, not just 7 hours, but also it could be a quiet ferment. You should be able to start over by draining and rinsing your peppers, then popping them immediately into a new brine. Just make sure everything is as clean as possible and try to avoid contamination. Let me know how it goes.
Chris says
Hello! I followed this recipe about two years ago and have been letting the jars ferment since. Now I am afraid to open them. How can I tell that they are still good? They have been in the back of a cabinet and I forgot about them but I would love to make a sauce now if they are still okay. The lids are fine and aren't bulging or anything, I do see a small layer of mold on the top.
Michael Hultquist - Chili Pepper Madness says
Hi, Chris. Mold is quite bad with fermenting, but you can open the ferment, scrape off the mold, then smell the peppers. Do they smell OK? You can give it a little taste and if it tastes OK, you should be fine. If it smells/tastes bad, toss it out.
Candice Rogers says
I started my mash about 4 days ago and noticed that there is no longer brine covering the mash. it looks like it soaked the brine up once I started bubbling. do I need to push it down or add more brine on top?
Mike Hultquist says
Candace, yes, push the peppers below the brine (very important), and use something to keep them down, like a baggie partially filled with some water. You can also add in a bit more brine to make sure it all stays covered.
Andrea Saylor says
Help! I am fermenting Serrano peppers. I bought the Mason tops set. I made the mash as directed. No one ever says how long to wait after you have mixed the salt and peppers to see how much liquid will come out. So after 45 minutes it didn't look much different from when I first mixed the peppers and salt, and there was not enough liquid to cover the mash. So I added brine according to your recipe, put in the weight, covered it, and pumped out the air. A couple of hours later, and the weight has sunk about 1.5 inches into the mash, and the peppers are mainly covered but a few bits on top. I left it for 2 days, checking every day. Today I check it and somehow the vacuum was gone on the Masontops lid, and the peppers are floating on top. I add more reserved brine to cover, put the lid back on and pump the air. Lots of bubbles came up through the mash as I am pumping, and the peppers float right back to the top. The weight is now about an inch from the bottom of the quart jar. What do I do? Last year I fermented green Tabascos using a bowl and lots of brine, with just a towel over it and it did fine. I'm afraid it's going to be dangerous or something. It doesn't smell bad, but it's early days yet. I have a pic of the ferment, but can't add it here ????
Michael Hultquist - Chili Pepper Madness says
Andrea, if you don't see any signs of contamination/growth and there is no foul odor, you can try to get it set again. Water starts to come out of the peppers after a day or so, not that quickly. Since you added the brine, perhaps there is just too much liquid. You really only need enough to cover. In the future you could try chopping the peppers a bit larger. You can also try filling a baggie with water and stuffing it into the jar to keep everything down if the weights aren't working properly. I hope this helps.
Marcy says
HI there! I made your Louisiana hot sauce and loved it!! I'm now using up the last of the cayennes from my garden and am trying the fermented version. My question/concern is that I used the brine method and instructions state to make sure the peppers are covered in water, but they are floating to the top. The next day I tried taking a wide spoon to press them down but they just float back up. is this OK or what can I do? I do not have any weights and won't have time to purchase any before this process is done. Thanks!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Marcy. One quick method is to fill a baggie with water, seal it, and place it into the jar to force everything down below the water. See if that works. It is important to keep everything submerged to avoid contamination, like mold, from growing on the exposed peppers. Let me know how it goes for you.
Marcy says
Thank you so much for the speedy reply! You are a patient man answering all of these questions. 🙂 Great idea. I tried it and it seems to work. I have a lot of peppers in my quart jar and it displaced much of the water and some of the pepper bits snuck up above the baggie. is that OK? There's still about 2 inches of liquid before the top of the jar but really no air space at this point. Maybe I should have used two jars? Which brings up another question. How bad is it to disturb the peppers once the process has started? I just started mine yesterday. I did get some of the masontops that you recommended so we have no air issues. Thanks again!
Michael Hultquist - Chili Pepper Madness says
No problem, Marcy. You can try to shove those sneaky peppers down, or just remove them if there are only a few. They shouldn't be left exposed. It's OK to disturb the peppers, but you want to limit how often you open the lids because that opens the peppers to contamination. Maybe just shake the jars. Good luck!
Stephen Clarke says
Hi there. Loving your recipe's so I decided to have another attempt at fermenting. I've followed your instructions to the letter but after 4 days of it bubbling away nicely it has, apparently, stopped. Is it done or do I need to give it some sort of kickstart? I would appreciate any suggestions, especially as I have 5lbs of Aji crystal fermenting!!!
Michael Hultquist - Chili Pepper Madness says
Hi Stephen. This is common, where activity slows and gets very quiet. Rest assured, there is still activity going on there. I would just let it sit for your preferred time and proceed when that time is up. Let me know how it turns out for you. Enjoy!
Stephen Clarke says
Thank you Michael, I will!
Lorenzo says
Good morning,
I wanted to understand something more about the possibility of using fresh and dried peppers.
- Is the cutting and fermentation process the same?
- can i make a mix of fresh and dried to put in the brine?
- in this case, is brine better or is it good to mix with just salt?
Last thing: my chillies are ripening at different times. If I freeze the chillies ready now and then use them when I have all matured is there any risk of a nasty mush?
I thank you immediately for the answers!
Lorenzo
Michael Hultquist - Chili Pepper Madness says
Lorenzo, you can ferment with frozen and dried pods, and you can ferment them together. Everything is basically the same. If you ferment with only frozen or only dried, you may need a culture starter to get things going. The frozen pods may get softer than fresh, but it won't matter if you're making a processed sauce with them. Good luck!
Chuck Darney says
I've fermented several types of peppers (Habanero, Carolina Reaper, Cayenne, Serrano) using the rubber airlock fermeter lids and the Easy Fermenter lids to see how the two compare. The peppers have been fermenting for about 2 1/2 weeks and most of them have developed a layer of white, thick film, which I assume is the yeast you write about. I'm guessing they're about done fermeting. Should I just remove the fermenting tops, scrape the white film off the top and put on regular mason jar lids for storage or do I need to leave the fermenting lids on to store them? I'm going to be harvesting a bunch more this weekend that I will start fermenting soon.
A note about the ones I did - It worked fine except I think I must have chopped them too finely in the food processor since the glass weights sank as the liquid formed in the ferment. Next batches will be chopped a little coarser.
Michael Hultquist - Chili Pepper Madness says
Chuck, yes, you can do that. Remove the lids, scrape off the kahm yeast and store in the fridge in the brine. Fermentation will stop in the cold temperature. Enjoy!!!
Jason Pollick says
Hi Michael, I think I have made a terrible mistake and hopefully there is some way to salvage it. I processed a bunch of peppers in a blender so the mash is all frothy and won't settle at all because of the trapped air. I tried pouring brine on top but it just vanishes into the froth. Can anything be done?
Michael Hultquist - Chili Pepper Madness says
Jason, I would just keep adding more brine to cover. It will have to cover eventually. And get a weight of some sort to press the peppers down, like a glass weight or cabbage leaves. I hope this helps.
Jason Pollick says
Thanks, I will try that. In the future, would you recommend a food processor rather than a blender?
Michael Hultquist - Chili Pepper Madness says
You can use either, Jason. Both will work great for you.
Kaleena says
I started 3 jars of different kinds of peppers 2 days ago. The jalapeño appear to be fermenting the most based on bubbles. But the brine in that one is getting foggy. Is this normal? This is my 1st fermentation. Thanks
Michael Hultquist - Chili Pepper Madness says
Hi, Kaleena. Yes, it is normal for the brine to get cloudy. Let me know how it turns out for you. Enjoy!
Mike says
Had Great crop of Cayenne peppers this year and started fermenting this morning. I used the brine method and poured it over the peppers. My question: when I go to make the sauce, do I add the entire contents of the jar, or strain off the brine and just add the peppers as I begin to make hot sauce?? Thanks!
Michael Hultquist - Chili Pepper Madness says
Mike, I usually puree the whole thing together, brine and all, but you CAN drain it off if you'd like to do it that way, or drain only some for a thicker batch of sauce. Let me know how it goes.
GDPR says
Can you add measurements in real units? I don't have scales or containers that measure in 'pounds' or 'quarts'.
Michael Hultquist - Chili Pepper Madness says
I've been meaning to update this and have done so. I hope it helps. Thanks for your friendly reminder.
R Smith says
Real units? What's more real than pounds or quarts? You most likely have measuring cup which are likely delineated in fluid ounces, pints, and quarts. As to weights: you can buy a dry measure scale at Home Depot for $10. Unit conversion tables are a dime a dozen on the internet. Or are you seeking units using the metric system? These are easily converted but you may need a calculator to do so. Cheers.
Chuck Darney says
Michael;
I'll be harvesting lots of nice, hot peppers shortly. There will be Habaneros, Carolina Reapers, Ghost, Scorpion Morugas and some other miler ones like Serrano and Jalapeno.
I would like to make a fermented pepper mash with each of the peppers alone then mix with other fermented pepper mashes and/or add other ingredients to make various hot sauces. Once something like fruit, carrots, onions, garlic, etc. are added should the sauce be fermented again or is the fermented peppers sufficient? Should things like onions and garlic be included in the fermentation or will just the peppers alone be good? If you've tried this, do you just add the additional ingredients to the pepper mash by taste or do you have some "rule of thumb" you use? I've noticed your recipes specifying a weight of fresh peppers to use for making the pepper mash but I didn't notice a "fermented and processed" quantity.
I plan to make a considerable amount of mash from the various peppers.
Michael Hultquist - Chili Pepper Madness says
Chuck, it's a great idea to ferment your pepper types separately so you can mix and match as desired. You can do the same for other vegetables, then control the exact ratios of everything you're making. However, if you wanted, you could certainly ferment ingredients together, like onion and peppers, etc. You really have multiple options, and it's best to experiment to find which results are best for you. As far as adding in other ingredients like fruit, carrots, no, you don't have to ferment again. You can combine your fermented peppers with either fresh or fermented fruits, carrots, onions, etc, for different flavor results. So much to experiment with, right? I often love the combination of fermented peppers with cooked onions and garlic, maybe carrots or fruit. I hope this helps, but let me know if you'd like to discuss further.