Simple Fermented Peppers and Onions
Easy, delicious, and packed with probiotics, fermented peppers and onions are a perfect condiment to complete a meal. With so many delicious ways to eat them, you’ll be fermenting peppers all summer!
Every summer when all the fresh produce is in season, I’m always thinking of new fruits and vegetables I can ferment. It’s definitely my favorite method of food preservation!
Last year I decided to try fermenting peppers and onions, and I’m so glad I did! This might just be my favorite ferment. I’ve been meaning to make them again all this summer, but I’ve finally gotten around to it. We love eating these over taco bowls, on sandwiches, and so many other ways!
Why You’ll Love Fermented Peppers and Onions
Beginner ferment – With basic ingredients, simple tools, and no complicated steps, this is a great recipe whether it’s your first time fermenting or you’ve been doing it for years.
Delicious flavor – With a taste somewhere between sautéed peppers and onions and pepper jelly, you’ll love the flavor of this unique condiment.
Probiotic-rich – Probiotics are essential to good health, and this is a delicious way to add more to your diet!
Customizable recipe – Do you prefer hot peppers to sweet peppers or maybe have loads of bell peppers in your garden? You can customize this recipe with any of your favorite pepper varieties!
Delicious preservation method – A lot of preservation methods make for food that’s a little more bland than it would be fresh. Not this recipe! Fermenting just improves the flavors of the vegetables for a complex, tangy result.
How to Serve Fermented Peppers and Onions
There are so many delicious ways to eat them!
- On sandwiches or wraps
- Over meat and veggie bowls
- Over tacos
- Served alongside any meat
- With taco bowls
- And more!
Why Are Fermented Peppers and Onions So Healthy?
Fermentation is one of the most amazing food preservation methods! People have been using it for thousands of years to preserve and increase the nutritional value of food.
During the fermentation process, the good bacteria in the ingredients eat the sugars causing the good bacteria to multiply. Once your ferment is complete, you will have a food rich in gut-healthy probiotics with a slightly sour, tangy flavor.
Probiotics are known to improve digestion, fight infection and inflammation, and enhance gut health. Many health issues that affect the gut, such as Crohn’s and colitis, may respond well to increasing intake of probiotics. Probiotics even boost the immune system which is especially important as we start to head towards the cooler months.
Tips for Making the Best Fermented Peppers and Onions
Fermenting is a simple process, but there are a few things you can do to help your peppers and onions turn out perfectly!
Check the room temperature – Most ferments do best between 65 and 75 degrees. If your home is warmer than 75 degrees, wrap a damp towel around the jar to keep it cool.
Use chemical-free water – Chemicals in the water can ruin the ferment since they can prohibit the growth of good bacteria. For best results, make sure to use filtered water or clean well water.
Use organic vegetables – Since chemicals can harm the fermentation process, it’s best to only ferment organic produce.
Add an active starter – For this recipe you need sauerkraut juice or whey with live probiotics.
Adjust fermentation time – Fermentation time can vary based on numerous factors, two of the biggest of which are how active your starter is and the room temperature. Very active starters as well as warmer temperatures make peppers and onions ferment faster. Feel free to taste it every few days to see how it’s coming!
How to Store Fermented Peppers and Onions
Once it’s done fermenting, move the mason jar to the fridge and store for up to 6 months.
Keep in mind that they will keep fermenting very slowly in the fridge, and the tangy flavor will continue to develop.
FAQs
Can I freeze fermented peppers and onions? – No, freezing will kill some of the probiotics as well as making the texture mushy. Instead, store in the fridge for up to 6 months.
Is fermenting safe? – Yes, fermentation is one of the safest food preservation methods there is, even safer than canning. If something goes wrong, there will be obvious signs. If the peppers and onions look, smell, and taste good, they should be safe to eat.
Can I use other types of peppers? – Yes! You can use any type of pepper you would like. You can mix it up with a combination of pepper varieties or just stick to one or two types.
Tools You May Need
Fermentation weight – If you don’t have one, you can find something else to keep the peppers below the brine such as a stone in a plastic bag or a small glass jar.
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Ingredients for Fermented Peppers and Onions
Sweet Peppers – For best results, use the freshest organic peppers available. I prefer using peppers from the farmers market when I can, however, if that’s not an option, it’s best to buy them at a grocery store with quality produce.
Onion – Use a high quality, fresh onion. Organic is always preferable, however, onions are shown to have low levels of pesticides, so it’s not as important as using organic peppers.
Spices – High quality spices without additives are the best.
Sauerkraut juice – Make sure it has active probiotics in it to give the fermentation process a kickstart. You can also use whey if you prefer.
Course salt – Sea salt or Himalayan.
Water – Use clean, filtered water without any chemicals. Quality well water is my favorite, however, you can also use commercially filtered water such as reverse osmosis water. If there is any chemical residue such as chlorine, this can stop the fermentation process.
How to Make Fermented Peppers and Onions
First, remove the seeds and stems from the peppers and cut them into approximately 1 inch cubes. Then, peel and thinly slice the onion.
In the mason jar, alternate layers of pepper cubes and onion slices, packing them in firmly. If you have a variety of pepper colors, you can layer them by color for a fun striped pattern in the jar. Sprinkle in the spices as you go so they’re evenly divided throughout the jar.
Now pour the sauerkraut juice into the jar.
To make the brine, dissolve the salt in one quart of water. Pour the brine over the peppers and onions, leaving a couple of inches of headspace at the top of the jar.
Place the fermentation weight in the jar and press it down to completely submerge the vegetables under the brine. If you need to add more brine to cover them, you can go ahead and do so. Finally, tightly screw on the lid, and put the jar in a dark location at room temperature.
Let it ferment for 7-14 days. As it’s fermenting, slightly unscrew the lid (but don’t remove it) 1-2 times a day to release any pressure that has built up through the fermentation process.
Once you’re happy with the flavor, move the jar to the fridge to store. Enjoy your fermented peppers and onions as a condiment to any delicious meal!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Fermented Recipes
Beet Kvass Recipe – Traditional Fermented Drink
Fermented Cranberries in Honey – Best Cranberry Sauce
Fermented Peppers and Onions
Easy, delicious, and packed with probiotics, fermented peppers and onions are a perfect condiment to complete a meal.
Ingredients
- 1 small onion (or half a large onion)
- 1 pound sweet peppers
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- 3 tablespoons sauerkraut juice
- 2 tablespoons course salt
Instructions
- Remove the seeds and stems from the peppers and cut them into approximately 1 inch cubes.
- Peel and thinly slice the onion.
- In the mason jar, alternate layers of pepper cubes and onion slices, packing them in firmly. If you have a variety of pepper colors, you can layer them by color for a fun striped pattern in the jar.
- Sprinkle in the spices as you go so they're evenly divided throughout the jar.
- Pour the sauerkraut juice into the jar.
- To make the brine, dissolve the salt in one quart of water.
- Pour the brine over the peppers and onions, leaving a couple of inches of headspace at the top of the jar.
- Place the fermentation weight in the jar and press it down to completely submerge the vegetables under the brine. If you need to add more brine to cover them, you can do so.
- Tightly screw on the lid.
- Put the jar in a dark location at room temperature, and let it ferment for 7-14 days.
- As it's fermenting, slightly unscrew the lid (but don't remove it) 1-2 times a day to release any pressure that has built up through the fermentation process.
- Once you're happy with the flavor, move the jar to the fridge to store. Enjoy your fermented peppers and onions as a condiment to any delicious meal!
Notes
You can substitute whey for the sauerkraut juice.
