{"id":33604,"date":"2023-11-13T17:40:35","date_gmt":"2023-11-14T01:40:35","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=33604"},"modified":"2025-07-03T14:35:53","modified_gmt":"2025-07-03T21:35:53","slug":"fermented-pepper-mash","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/fermented-pepper-mash\/","title":{"rendered":"Fermented Pepper Mash"},"content":{"rendered":"\n<p>With its intense heat and fragrant notes of garlic, this <strong>fermented pepper mash recipe<\/strong> is a favorite in our house. And it only takes three ingredients and a little bit of know-how.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1500\" fetchpriority=\"high\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar.jpg\" alt=\"Fermented pepper mash in a glass jar with a clamp lid.\" data-skip-lazy class=\"wp-image-33606\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar.jpg 1200w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-256x320.jpg 256w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-819x1024.jpg 819w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-768x960.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>Ripe, red hot peppers come into season in late summer and early fall. They're perfect for making this intensely hot, garlicky fermented pepper mash.<\/p>\n\n\n\n<p>It's a favorite in our house and something I've made every year for nearly a decade - sorting through piles of fiery cherry bells, floral scotch bonnets, and everything in between. The best part? The mash will last for months in the fridge.<\/p>\n\n\n\n<div class=\"wp-block-ugb-container ugb-container ugb-e7f9a00 ugb-container--v2 ugb-container--design-basic ugb-main-block\"><style>.ugb-e7f9a00-wrapper.ugb-container__wrapper{border-radius:0px !important;background-color:var(--stk-global-color-49215,#d9b1551c) !important}.ugb-e7f9a00-wrapper.ugb-container__wrapper:before{background-color:var(--stk-global-color-49215,#d9b1551c) !important}.ugb-e7f9a00-content-wrapper > h1,.ugb-e7f9a00-content-wrapper > h2,.ugb-e7f9a00-content-wrapper > h3,.ugb-e7f9a00-content-wrapper > h4,.ugb-e7f9a00-content-wrapper > h5,.ugb-e7f9a00-content-wrapper > h6{color:#222222}.ugb-e7f9a00-content-wrapper > p,.ugb-e7f9a00-content-wrapper > ol li,.ugb-e7f9a00-content-wrapper > ul li{color:#222222}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-container__wrapper ugb-e7f9a00-wrapper\"><div class=\"ugb-container__side\"><div class=\"ugb-container__content-wrapper ugb-e7f9a00-content-wrapper\">\n<h2 class=\"wp-block-heading\">Why You'll Love This Recipe<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fermented chili mash gives a<strong>&nbsp;flavor boost to all sorts of dishes<\/strong>. We love it in chili beans, stir-fries, homemade soups, and sipping broths.&nbsp;<\/li>\n\n\n\n<li>It's an&nbsp;<strong>excellent substitute for store-bought sauces<\/strong>, such as sambal oelek and harissa.<\/li>\n\n\n\n<li>As a fermented food, it's l<strong>oaded with beneficial bacteria<\/strong>&nbsp;that support gut health and immune system function.<\/li>\n\n\n\n<li>This recipe is&nbsp;<strong>fun to make<\/strong>&nbsp;(and super simple) and is a good option for newcomers to fermentation.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"1500\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/red-peppers-garlic-salt-pepper-mash-ingredients.jpg\" alt=\"Ingredients for fermented pepper mash: garlic, salt in a small bowl, and a variety of hot peppers on a white surface\" class=\"wp-image-33612\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/red-peppers-garlic-salt-pepper-mash-ingredients.jpg 1200w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/red-peppers-garlic-salt-pepper-mash-ingredients-256x320.jpg 256w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/red-peppers-garlic-salt-pepper-mash-ingredients-819x1024.jpg 819w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/red-peppers-garlic-salt-pepper-mash-ingredients-768x960.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"ingredients\"> Ingredient Notes<\/h2>\n\n\n\n<p>The ingredients for most <a href=\"https:\/\/nourishedkitchen.com\/fermented-vegetables\/\">fermented vegetable recipes<\/a> are straightforward and simple. For example, a good <a href=\"https:\/\/nourishedkitchen.com\/homemade-sauerkraut\/\">sauerkraut recipe<\/a> needs only cabbage and salt. This pepper mash only needs three ingredients: hot peppers, garlic, and salt.&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hot chili peppers<\/strong>&nbsp;are the heart of the recipe. I recommend using ripe red or orange peppers. Red habanero, jalapenos, and cherry bell peppers are my favorites. Ghost peppers are also an excellent choice, but you may want to combine them with milder chiles. Red peppers have better flavor than green peppers, which can often taste bitter once you ferment them.<\/li>\n\n\n\n<li><strong>Garlic<\/strong>&nbsp;brings balance and depth to the pepper mash. I use it in many hot and spicy ferments, such as <a href=\"https:\/\/nourishedkitchen.com\/kimchi-recipe\/\">homemade kimchi<\/a> and my <a href=\"https:\/\/nourishedkitchen.com\/fermented-salsa\/\">fermented salsa recipe<\/a>.<\/li>\n\n\n\n<li><strong>Salt<\/strong>&nbsp;adds flavor to the mash, and it also helps support proper fermentation. It helps create the optimal environment for fermentation by keeping bad bacteria at bay while supporting the growth of lactobacillus bacteria (the good guys!). I favor minimally processed sea salt in my ferments.<\/li>\n<\/ul>\n\n\n\n<div class=\"wp-block-ugb-container ugb-container ugb-4718442 ugb-container--v2 ugb-container--design-basic ugb-main-block\"><style>.ugb-4718442-wrapper.ugb-container__wrapper{border-radius:0px !important;background-color:var(--stk-global-color-271,#175e2c14) !important}.ugb-4718442-wrapper.ugb-container__wrapper:before{background-color:var(--stk-global-color-271,#175e2c14) !important}.ugb-4718442-content-wrapper > h1,.ugb-4718442-content-wrapper > h2,.ugb-4718442-content-wrapper > h3,.ugb-4718442-content-wrapper > h4,.ugb-4718442-content-wrapper > h5,.ugb-4718442-content-wrapper > h6{color:#222222}.ugb-4718442-content-wrapper > p,.ugb-4718442-content-wrapper > ol li,.ugb-4718442-content-wrapper > ul li{color:#222222}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-container__wrapper ugb-4718442-wrapper\"><div class=\"ugb-container__side\"><div class=\"ugb-container__content-wrapper ugb-4718442-content-wrapper\">\n<h2 class=\"wp-block-heading\" id=\"isPasted\">Helpful Fermentation Equipment<\/h2>\n\n\n\n<p>While you can make awesome fermented foods with a lidded mason jar, it's helpful to have a few key pieces of equipment. <\/p>\n\n\n\n<p>A glass jar with a <a href=\"https:\/\/amzn.to\/3dtQu7Z\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">fermentation seal<\/a> or airlock is optimal since it allows the carbon dioxide that builds up during fermentation to escape while preventing the free exchange of air. <\/p>\n\n\n\n<p>For this reason, it's helpful in preventing mold growth and ensuring a healthy, safe ferment. If you make fermented foods often, purchasing dedicated <a href=\"https:\/\/culturesforhealth.com\/products\/fermented-hot-sauce-kit?sca_ref=2617265.KYIO5Ye3bA\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">fermentation kits<\/a> is a smart choice.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"tips\">Tips for Making Pepper Mash<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Use high-quality fresh peppers<\/strong>. They should be free from soft spots or signs of spoilage, which will only ruin your pepper mash.&nbsp;<\/li>\n\n\n\n<li><strong>The right equipment matters<\/strong>. A jar equipped with an airlock or fermentation seal is very helpful when making pepper mash and other fermented foods. It helps prevent spoilage by mold.<\/li>\n\n\n\n<li><strong>If you don't have an airlock or fermentation seal<\/strong>, use a mason jar or a jar equipped with a rubber seal and clamp. Seal the jar tightly, then open the jar briefly every day to allow the excess gases to escape.<\/li>\n\n\n\n<li><strong>Shake the jar every day.<\/strong>&nbsp;When making <a href=\"https:\/\/nourishedkitchen.com\/fermented-vegetables\/\">fermented vegetables<\/a>, you'll want them to sit below the salt brine to prevent mold. Weights can be helpful for this; however, it's difficult to weigh down pepper mash. So, shaking the jar daily helps prevent the growth of mold.<\/li>\n\n\n\n<li><strong>Be careful when handling the hot chilis<\/strong>. Their vapor can irritate your lungs and eyes, so be careful when opening the food processor. Additionally, wearing gloves can prevent skin irritation.<\/li>\n\n\n\n<li><strong>Removing the pepper seeds<\/strong>&nbsp;helps tone down the heat and may prevent bitterness, but it can also be a bit tedious in practice.<\/li>\n\n\n\n<li><strong>Pay attention to the kind of pepper<\/strong>&nbsp;you like and the heat level you tolerate. Choose milder peppers, such as jalapenos, if your tolerance is lower, and hotter peppers if you're a heat lover. The&nbsp;<a href=\"https:\/\/pepperjoe.com\/pages\/hot-pepper-heat-scale\" target=\"_blank\" rel=\"noreferrer noopener\">Scoville scale<\/a>&nbsp;is a good resource that can help you determine what you might enjoy.<\/li>\n\n\n\n<li><strong>If you don't have a food processor<\/strong>, you can add the ingredients to a high-speed blender or process them through a food mill.<\/li>\n\n\n\n<li><strong>Temperature is important.<\/strong>&nbsp;The optimal temperature for fermentation is cool room temperature. If your kitchen is warmer, it will ferment faster, while cold temperatures slow down fermentation.<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">How to Use It<\/h2>\n\n\n\n<p>Many people use fermented pepper as a start for homemade hot sauce. However, I prefer to use whole peppers in our <a href=\"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/\">fermented hot sauce recipe<\/a>.<\/p>\n\n\n\n<p>Instead, I add the mash to stir-fries, stir it into soups, and serve it at the table as a sauce. <\/p>\n\n\n\n<p>When we're feeling under the weather, I like to warm <a href=\"https:\/\/nourishedkitchen.com\/bone-broth\/\">homemade bone broth<\/a> in a saucepan with a little fresh garlic and then stir in the fermented chili mash right before serving it. It makes a delicious sipping broth and helps open the sinuses when you're feeling stuffed up.&nbsp;<\/p>\n\n\n\n<p>It's also delicious as an addition to vinaigrettes and salad dressings. Consider whisking a little pepper mash together with extra virgin olive oil, sherry vinegar (or apple cider vinegar), and a drizzle of honey for a delicious marinade or dressing.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-33609\" class=\"wprm-recipe-container\" data-recipe-id=\"33609\" data-servings=\"20\"><div class=\"wprm-recipe wprm-recipe-template-nk-recipe-buttons\"><div class=\"wprm-container-float-right\">\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal\" style=\"color: #333333;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from 1 vote<\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-33609 wprm-recipe-servings-adjustable-disabled wprm-block-text-normal\" data-recipe=\"33609\" aria-label=\"Adjust recipe servings\">20<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">servings (about 1 \u00bd cups)<\/span><\/span><\/div>\n\n\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-normal\">Fermented Hot Pepper Mash Recipe<\/h2>\n<div class=\"wprm-recipe-summary wprm-block-text-italic\">With its intense heat, bracing acidity, and pleasant notes of garlic, this fermented pepper mash recipe is a perennial favorite. Make it in late summer or early fall when the grocery store and farmers' markets are brimming with fresh, ripe hot chilis.<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Fermentation<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-days wprm-recipe-custom_time wprm-recipe-custom_time-days\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> days<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-days\" aria-hidden=\"true\">d<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-days wprm-recipe-total_time wprm-recipe-total_time-days\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> days<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-total_time-unit wprm-recipe-total_timeunit-days\" aria-hidden=\"true\">d<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\n\n\n<a href=\"https:\/\/nourishedkitchen.com\/wprm_print\/fermented-hot-pepper-mash-recipe\" style=\"color: #ffffff;background-color: #3e3e3e;border-color: #3e3e3e;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"33609\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" 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M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #3e3e3e;border-color: #000000;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal 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M12.0002,5.772 C12.5130358,5.772 12.9357072,6.15804019 12.9934723,6.65537887 L13.0002,6.772 L12.9997,11 L17.2277,11 C17.7799847,11 18.2277,11.4477153 18.2277,12 C18.2277,12.5128358 17.8416598,12.9355072 17.3443211,12.9932723 L17.2277,13 L12.9997,13 L13.0002,17.228 C13.0002,17.7802847 12.5524847,18.228 12.0002,18.228 C11.4873642,18.228 11.0646928,17.8419598 11.0069277,17.3446211 L11.0002,17.228 L10.9997,13 L6.7717,13 C6.21941525,13 5.7717,12.5522847 5.7717,12 C5.7717,11.4871642 6.15774019,11.0644928 6.65507887,11.0067277 L6.7717,11 L10.9997,11 L11.0002,6.772 C11.0002,6.21971525 11.4479153,5.772 12.0002,5.772 Z\"><\/path><\/g><\/g><\/svg><\/span> Click to Remove Ads<\/a>\n\n\n\n\n\n<div id=\"recipe-33609-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-33609-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular\" data-recipe=\"33609\" data-servings=\"20\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pound<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">hot peppers<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(such as red jalapeno, habanero, scotch bonnets, or aji amarillo peppers)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(coarsely chopped)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fine sea salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(approximately 18 grams)<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-33609-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"33609\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Equipment<\/h3><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">food processor<\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Fermentation Jar&#32;<span class=\"wprm-recipe-equipment-notes wprm-recipe-equipment-notes-normal\">(enough to hold about 12 fl ounces)<\/span><\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Fermentation Seal<\/div><\/li><\/ul><\/div>\n<div id=\"recipe-33609-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-33609-instructions-container wprm-block-text-normal\" data-recipe=\"33609\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-33609-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the stems from the peppers and seed them, if desired.<\/div><\/li><li id=\"wprm-recipe-33609-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the peppers, garlic, and sea salt to a food processor and pulse until combined into a slightly coarse paste.<\/div><\/li><li id=\"wprm-recipe-33609-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer the mash to a small jar, seal tightly with a fermentation seal, and allow the mash to ferment at room temperature for 4 to 6 weeks. Shake the jar daily and keep it away from direct sunlight.<\/div><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#333333\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Tried this recipe?<\/span><span class=\"wprm-call-to-action-text\">Please consider <a href=\"#\" style=\"color: #5e5e5e\" role=\"button\" class=\"wprm-cta-rating-modal\" data-modal-uid=\"user-rating\" data-recipe=\"33609\">Leaving a Review<\/a>!<\/span><\/span><\/div>\n\n<div id=\"recipe-33609-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">If you do not have a fermentation seal, use a tightly sealed jar and burp the jar once a day to allow excess carbon dioxide to escape. <\/span><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div><\/div><\/div>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div class=\"wp-block-ugb-feature ugb-feature ugb-d6ffe10 ugb-feature--v2 ugb-feature--design-basic ugb-main-block\"><style>.ugb-d6ffe10 .ugb-feature__item{border-radius:0px !important}.ugb-d6ffe10 .ugb-button{background-color:var(--stk-global-color-94622,#175f2c)}.ugb-d6ffe10 .ugb-button .ugb-button--inner,.ugb-d6ffe10 .ugb-button svg:not(.ugb-custom-icon){color:#ffffff !important}@media screen and (min-width:768px){.ugb-d6ffe10 .ugb-img{width:310px;height:auto !important}}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-feature__item ugb--shadow-5\"><div class=\"ugb-feature__content\"><h2 class=\"ugb-feature__title\">Love this recipe? There's more.<\/h2><p class=\"ugb-feature__description\">Join <strong>Nourished Kitchen+<\/strong> for <strong>ad-free browsing<\/strong>, nourishing <strong>monthly meal plans<\/strong>, <strong>live workshops<\/strong>, and access to all our <strong>premium downloads<\/strong>.<\/p><div class=\"ugb-button-container\"><a class=\"ugb-button ugb-button--size-normal\" href=\"https:\/\/nourishedkitchen.com\/subscribe\/\" rel=\"\" title=\"\"><span class=\"ugb-button--inner\">Join Now<\/span><\/a><\/div><\/div><div class=\"ugb-feature__image-side\"><img decoding=\"async\" class=\"ugb-feature__image ugb-img wp-image-28630 ugb-image--shape-stretch\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-910x1024.jpg\" alt=\"Celery salad with apples, shallots, parsley and walnuts on a flat plate\" title=\"\" height=\"348\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-910x1024.jpg 910w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-284x320.jpg 284w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-768x864.jpg 768w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post.jpg 1200w\" sizes=\"(max-width: 910px) 100vw, 910px\" \/><\/div><\/div><\/div><\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<div class=\"wp-block-ugb-container ugb-container ugb-8987836 ugb-container--v2 ugb-container--design-basic ugb-main-block\"><style>.ugb-8987836-wrapper.ugb-container__wrapper{border-radius:0px !important;background-color:var(--stk-global-color-49215,#d9b1551c) !important}.ugb-8987836-wrapper.ugb-container__wrapper:before{background-color:var(--stk-global-color-49215,#d9b1551c) !important}.ugb-8987836-content-wrapper > h1,.ugb-8987836-content-wrapper > h2,.ugb-8987836-content-wrapper > h3,.ugb-8987836-content-wrapper > h4,.ugb-8987836-content-wrapper > h5,.ugb-8987836-content-wrapper > h6{color:#222222}.ugb-8987836-content-wrapper > p,.ugb-8987836-content-wrapper > ol li,.ugb-8987836-content-wrapper > ul li{color:#222222}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-container__wrapper ugb-8987836-wrapper\"><div class=\"ugb-container__side\"><div class=\"ugb-container__content-wrapper ugb-8987836-content-wrapper\">\n<h2 class=\"wp-block-heading\" id=\"variations\">Variations + Substitutions<\/h2>\n\n\n\n<p><strong>To speed up the fermentation process<\/strong>, you can add a starter to the pepper mash. A few tablespoons of brine from other fermented vegetables, such as <a href=\"https:\/\/nourishedkitchen.com\/sour-pickles\/\">sour pickles<\/a> or <a href=\"https:\/\/nourishedkitchen.com\/thyme-jalapeno-pickled-carrots\/\">fermented carrots<\/a>, will introduce the right bacteria. You might find your mash is done faster.<\/p>\n\n\n\n<p><strong>Consider adding spices, fruits, and herbs<\/strong>&nbsp;once you've mastered the original recipe. I love mixing a little pineapple into our mash or adding a little fresh ginger or turmeric for variety. You can add them at the same time that you process all the other ingredients.<\/p>\n\n\n\n<p><strong>Lime and orange<\/strong> are delicious additions to this mash. You can add both the juice and the finely grated peel, which gives pepper mash a lovely citrus note.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-love-this-recipe-try-these-fiery-ferments-next\">Love this recipe? Try these fiery ferments next.<\/h2>\n\n\n<div class='feast-category-index  feast-recipe-index'><ul class=\"fsri-list feast-grid-half feast-desktop-grid-fourth\"><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/daikon-radish-kimchi\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/07\/daikon-radish-kimchi-recipe-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Daikon radish kimchi in a Fido jar on a marble serving tray\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/07\/daikon-radish-kimchi-recipe-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/07\/daikon-radish-kimchi-recipe-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/07\/daikon-radish-kimchi-recipe-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Daikon Radish Kimchi<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/pickled-fermented-jalapenos\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2016\/02\/fermented-jalapenos-recipe-1-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Pickled jalapenos in a jar\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2016\/02\/fermented-jalapenos-recipe-1-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2016\/02\/fermented-jalapenos-recipe-1-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2016\/02\/fermented-jalapenos-recipe-1-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Fermented Jalape\u00f1os<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/fermented-green-tomatoes\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/10\/fermented-green-tomatoes-featured-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"fermented green tomatoes in a jar\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/10\/fermented-green-tomatoes-featured-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/10\/fermented-green-tomatoes-featured-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/10\/fermented-green-tomatoes-featured-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Fermented Green Tomatoes<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/salsa-verde-recipe\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/07\/fermented-salsa-featured-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Fermented salsa in a bowl\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/07\/fermented-salsa-featured-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/07\/fermented-salsa-featured-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/07\/fermented-salsa-featured-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Fermented Salsa Verde<\/div><\/a><\/li><\/ul><\/div>\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-wide\"\/>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"questions\">Recipe Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">How long does it keep?<\/h3>\n\n\n\n<p>Store the finished product in a tightly sealed container in the fridge for up to 6 months.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I freeze it?<\/h3>\n\n\n\n<p>Yes. You can freeze fermented pepper mash. Keep in mind that freezing may damage some of the lactic acid bacteria (the good bacteria), so the mash may lose some of its probiotic power if you freeze it.<\/p>\n\n\n\n<p>To freeze pepper mash, transfer it to a freezer-safe container and then transfer it to the freezer for up to 6 months.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How do I know it's safe to eat?<\/h3>\n\n\n\n<p> Properly fermented foods are safe to eat; however, they can be a bit intimidating for newcomers. It should smell spicy and pleasantly sour, so if it smells putrid, give the mash a miss. <\/p>\n\n\n\n<p>Additionally, its surface should be free from signs of mold, such as fuzzy spots. If you're still concerned, consider testing the mash's acidity with a PH strip. It should have a PH of 4.5 or less.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What kind of salt should I use?<\/h3>\n\n\n\n<p>Many different types of salt are suitable for fermentation. They include minimally processed sea salt, mined salt (such as Himalayan or Redmond Real Salt), and pickling salt. I prefer sea salt as mined salt can leave sediment.<\/p>\n\n\n\n<p>The key is to use salt that is free from additives, such as anti-caking agents or potassium iodate.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use less salt?<\/h3>\n\n\n\n<p>For proper and safe fermentation, you should use salt. In general, fermented foods benefit from about 2-3.5% salt. For peppers, a 3 to 3.5% brine seems to be the sweet spot for both flavor and effective, safe fermentation.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why does it taste bitter?<\/h3>\n\n\n\n<p>Occasionally, fermented peppers will taste bitter. Using ripe red peppers helps prevent bitterness, and so does removing the seeds. Stirring a little honey or other sweetener into the mash when it is finished can help counteract any bitterness. So does adding additional acid, whether from vinegar, lime, or lemon juice.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What's this white film on the surface of my pepper mash?<\/h3>\n\n\n\n<p>Sometimes, a thin white film develops during fermentation. It is Kahm yeast and is harmless. Your pepper mash is still safe to eat, but it may taste a little bitter. You can spoon the film off the top of the ferment, but it will continue to grow until you transfer the mash to the fridge.<\/p>\n\n\n\n<p>To prevent Kahm yeast from developing, seal your jar and shake it daily to agitate the mash. This same technique also helps prevent mold growth.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With its intense heat and fragrant notes of garlic, this fermented pepper mash recipe is a favorite in our house. And it only takes three ingredients and a little bit of know-how.<\/p>\n","protected":false},"author":1,"featured_media":33606,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"","last_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[21453],"holidays":[24182],"class_list":{"0":"post-33604","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fermented-vegetables","8":"entry"},"featured_image_urls_v2":{"full":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar.jpg",1200,1500,false],"thumbnail":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-150x150.jpg",150,150,true],"medium":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-256x320.jpg",256,320,true],"medium_large":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-768x960.jpg",768,960,true],"large":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-819x1024.jpg",819,1024,true],"1536x1536":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar.jpg",1200,1500,false],"2048x2048":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar.jpg",1200,1500,false],"wprm-metadata-1_1":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-500x500.jpg",500,500,true],"wprm-metadata-4_3":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-500x375.jpg",500,375,true],"wprm-metadata-16_9":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-480x270.jpg",480,270,true],"gform-image-choice-sm":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar.jpg",240,300,false],"gform-image-choice-md":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar.jpg",320,400,false],"gform-image-choice-lg":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar.jpg",480,600,false],"feast-portrait-3x4-720x960":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-720x960.jpg",720,960,true],"feast-portrait-3x4-360x480":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-360x480.jpg",360,480,true],"feast-portrait-3x4-180x240":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2023\/11\/fermented-pepper-mash-jar-180x240.jpg",180,240,true]},"post_excerpt_stackable_v2":"<p>With its intense heat and fragrant notes of garlic, this fermented pepper mash recipe is a favorite in our house. And it only takes three ingredients and a little bit of know-how.<\/p>\n","category_list_v2":"<a href=\"https:\/\/nourishedkitchen.com\/fermented-vegetables\/\" rel=\"category tag\">Fermented Vegetable Recipes<\/a>","author_info_v2":{"name":"Jenny","url":"https:\/\/nourishedkitchen.com\/author\/jenny\/"},"comments_num_v2":"5 comments","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How to Make Fermented Pepper Mash (Easy Recipe)<\/title>\n<meta name=\"description\" content=\"To make fermented pepper mash, you&#039;ll need hot peppers, garlic, and salt. It takes about 10 minutes of active time and 1 month to ferment.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nourishedkitchen.com\/fermented-pepper-mash\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermented Pepper Mash\" \/>\n<meta property=\"og:description\" content=\"To make fermented pepper mash, you&#039;ll need hot peppers, garlic, and salt. 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