Recipe: Lacto-fermented Cayenne Peppers

These peppers get less spicy with age, so if they carry too much of a kick for you, just let them sit longer until they are edible.


  • 1 lbs. pound cayenne peppers (Be sure to wear gloves when handling the peppers.)
  • 1 clove garlic, crushed
  • 1 Tbsp. sea salt
  • Water


  1. Wash and slice the peppers lengthwise. Pack them into a wide-mouth quart jar, up-and-down like pickles. You can lay the jar on its side and stack them in. You may be able to do a few layers this way if your peppers are short.
  2. Add the salt and garlic on top of the peppers in the jar. You can add few tablespoons of starter such as whey, brine left over from a previous fermentation project, or whey reserved from a dairy culture, if you want. This will speed the fermentation process.
  3. Fill the jar up to 1 inch away from the rim with water. Cover tightly with an airlock fermentation lid or a regular lid and band. Allow to sit at room temperature for 2 to 3 days, or until they have become bubbly. Transfer to cold storage.

At A Glance