Lacto-Fermented Peppers (with Onion)

Fermented peppers and onions in a bowl and a jar.

Packed with tangy probiotic flavor, fermented peppers are easy to make with sauerkraut juice and delicious with any meal!

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Course: Clean Eating Side Dishes

Cuisine: Mexican

Prep Time: 15

Fermentation Time: 7

Total Time: 7 15

Servings: (1 quart)

Calories: 5kcal

Author: Violet Parcha

Equipment

Fermentation weight

Ingredients

1 pound peppers cut into 1-inch cubes
1 onion thinly sliced
3 tablespoons sauerkraut juice
2 tablespoons course salt sea salt or Himalayan
1 teaspoon dried oregano
1/2 teaspoon cumin

Instructions

Place the pepper cubes and onion slices in the mason jar, packing them down firmly.
1 pound peppers, 1 onion
As you go, sprinkle in the oregano and cumin so they're evenly divided throughout the jar.
1 teaspoon dried oregano, 1/2 teaspoon cumin
Pour the sauerkraut juice into the jar.
3 tablespoons sauerkraut juice
To make the brine, dissolve the salt in one quart of cold water.
2 tablespoons course salt
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, you can do so.
Tightly screw on the lid, and place the jar in a dark location at room temperature for 7-10 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.
Move the jar to the fridge to store, and enjoy your fermented peppers!

Notes

Check the room temperature – Fermented peppers 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 – Unfortunately, most countertop filters don't adequately filter out chemicals, so make sure to use reverse osmosis water or clean well water.

Only ferment fresh vegetables - Older vegetables tend to have more bad bacteria and mold spores on them which can ruin your ferment.

Make sure the sauerkraut juice has active bacteria – If you're using sauerkraut juice from the store, make sure that vinegar is not listed in the ingredients as this is often used to add flavor where there are no probiotics.

Adjust fermentation time – Fermentation time can vary based on numerous factors, including how active your starter is and the room temperature. Feel free to taste it every few days to see how it’s coming and refrigerate once you're happy with the flavor.

Nutrition