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Now that your fermented peppers have been fermenting for a while and you like the texture and flavor, how do you keep them so they are available the next time you make tacos or need to add some heat to a spicy dish?
Store fermented peppers below 60℉ (15℃) in a dark location in an anaerobic environment. The cool temperature slows the growth of the lactic acid bacteria, the lack of light prevents damage from ultraviolet light and mold growth is hindered without access to oxygen.
Storing fermented peppers is similar to storing other fermented foods. They are affected by heat and light. By keeping them in a cool dark location your peppers will be good for years. As long as the container does not allow oxygen in the peppers. They will change slowly, developing a richer, more complex flavor. Once the peppers are exposed to oxygen mold and other spoilage microorganisms get a chance to grow spoiling the peppers.
Peppers can be stored in a variety of ways depending on what you want to use them for.
Storage of peppers for hot sauce
Hot sauce can be made with a variety of fermented peppers. Once the fermentation is complete the flavor of the peppers will begin to mature becoming more full and complex as the pepper fermentation is aged. The aging process can be done in a variety of ways.
Store peppers in mason jars
You can store your peppers in glass containers such as mason jars but be careful to use a lid which is acid tolerant. The typical canning seal has a plastic coating which prevents the contents from eating the metal lid but they are fragile and can easily become damaged.
Another option is the plastic storage lids but these are not meant for long term storage. They do not seal properly and can let air into the jar which will lead to spoilage.
The third option is to use fermentation seals sold specifically for mason jars. There are a number of options which all provide a good seal and are resistant to corrosion. They can be found online or locally. They are great as they will allow built up pressure to escape but prevent oxygen from entering the jar.
Store peppers in flip top jars
This is my favorite method of fermenting and storing my lactic acid fermentations (including fermented peppers). These jars are not meant for canning as the rubber seal is not good enough to prevent air from entering the vacuum produced by the canning process but they are great for lacto fermentation.
The flip top seal allows built up pressure from inside the jar to escape but since the pressure never gets strong enough outside the jar to pass through the seal the fermentation is protected from oxygen exposure. You also don’t need to transfer your peppers into storage containers, burp the jar or open the jar to inspect its contents.
Before you use one of these jars be sure to check the seal to ensure it is intact. To do this you can fill the container half full of water, seal it and shake. If water comes out, replace the seal and test again. If it still leaks you may have a chip in the jar’s rim and it will no longer be useful as a fermentation container. Use it for other purposes.
Store peppers in wooden casks
This is an expensive option but a fun one if you can spare the cash. Wooden casks used to be used for storage and transport of all types of goods. From wine, cheese and even dry goods they were packed in wooden barrels and shipped to all parts of the world.
The famous Tabasco sauce is made from a specific type of hot pepper, salted heavily and sealed into wooden casks to age for a minimum of three years. The wood of the cask adds a mellow flavor and the long aging time makes its flavor very complex.
To use a wooden cask you will need one which the lid is removable. Pack the cask full to within 1-2 inches with peppers mixed with salt, add a layer of salt on the top to prevent spoilage over the long fermentation time. You can age them as long as you like but if you want to get any benefit from the wooden cask leave it alone for at least six months. It takes time for the flavor of the wood to penetrate and enfuse with the peppers.
The Correct Temperature to Store Fermented peppers
During fermentation temperature control is vital to get the flavor profile you are looking for. Too hot and you get mostly lactic acid, too cold and you get lactic and acetic acid, alcohol and carbon dioxide. When it comes to storage the temperature is also important but for different reasons.
Storage temperature for pickled peppers
The temperature at which peppers are fermented affects their texture, color and flavor and will affect the final product. Different temperatures will produce different products. When storing fermented peppers you also need to keep in mind what the final produce is for them. Storing them for eating as pickled peppers is different from storing them for hot sauce.
For pickled peppers, store them below 60℉(15℃). This will help the peppers to maintain their structure and crispness. The low temperature slows the action of the bacteria and chemical reactions within the peppers which can break down the structure of the peppers.
This will slow the breakdown of the peppers and allow storage of them for a long period of time. By keeping the peppers cool all the chemical reactions slow within the container which keeps the peppers fresh tasting. The cooler the temperature the slower the changes in the container will occur.
Be sure to not freeze the peppers as this has negative effects on the structure of the peppers. Freezing will not make the peppers inedible but it will soften the texture as the ice crystals formed within the peppers will damage the structure of them, making them soft.
Storage Temperature for fermented pepper hot sauce
If your goal is to make a pepper hot sauce then a higher temperature will allow the breakdown of the peppers while they are aging.
Although bacteria and yeast do not have the ability to break the bonds which hold starch molecules together, the other reactions in the jar can when the temperature is too high. Once the starches are broken down the bacteria will use what it can for fuel. This causes the peppers to become soft and the pH of the peppers to continue to drop, leading to soft mushy sour pickled peppers.
This is ideal for making hot sauce. The pH is low enough to prevent any spoilage bacteria from growing, the soft texture of the peppers makes for a smooth sauce which needs little processing and the flavor of the sauce is developed and can be very complex.
For hot sauce store fermented peppers between 60-80℉ (15-26℃) in an airlocked container for at least six months. During the aging process the lactic acid bacteria population will decline, the organic acids and other compounds will mellow and the structure of the peppers will break down and soften.
The longer the aging time the more complex and interesting the flavors will become. Aging will not affect the spice level of the peppers much as the capsaicin (the compound which adds the heat) is not affected by the presence of acids. Ensure the aging container is an airlocked container as the presence of oxygen invites mold and other spoilage microorganism growth.
Do fermented peppers need to be refrigerated?
The refrigerator is a great food storage device which extends the life of foodstuffs through temperature control. Cooler temperatures slow the growth of microorganisms including the growth of mold but temperature is not the only factor which affects the shelf life of fermented peppers.
As long as the container is airlocked, fermented peppers do not need refrigeration. The process of fermentation will lower the available sugar and the pH to below 4.0 which prevents the growth of spoilage bacteria. Keep fermented peppers below 60℉( ℃) to slow microbial action.
Once you have opened your fermented pepper container it is a good idea to store the open container in the fridge. This is because once they have been opened they are exposed to oxygen which helps two types of microorganisms to get a foothold in the container.
Acetic acid bacteria
Lactic acid bacteria produce lactic acid to protect itself from other types of microorganisms. The acid inhibits the growth of many spoilage bacteria which compete with lactic acid bacteria for food and space. Once the food source for the lactic acid bacteria is used their population begins to drop.
When the peppers are exposed to oxygen acetic acid bacteria have a chance to grow. Acetic acid bacteria need oxygen to grow but their food sources are more varied. Some acetic acid bacteria have the ability to use lactic and acetic acid as a food source. When this starts to happen the pH of the peppers will start to rise which can lead to spoilage.
Mold
Once the container has been opened fresh air floods in providing needed oxygen for the growth of mold. Mold growth is inhibited by a low pH so it will only grow slowly at the beginning but as the container is repeatedly opened and fresh air allowed in the chances of mold growth increases.
By refrigerating the open container of peppers any spoilage bacteria will grow slower increasing the storage time of the peppers.
If the peppers have not been fully fermented the sugar content of the fermentation will be high enough to allow unwanted bacteria and mold to get a foothold and the pH may not be low enough to inhibit the growth of these unwanted microbes. If you like short fermented peppers, store them in the fridge to slow the fermentation down and protect them from spoilage.
Is homemade fermented hot sauce shelf stable?
Most homemade fermented hot sauce is not shelf stable. This is because we are an impatient group of people. We want to taste the results of our efforts of fermentation as fast as possible so we process our peppers before they are fully fermented.
There are two ways to make shelf stable fermented hot sauce:
Pasteurize the sauce to destroy the microorganisms
This method will produce a fermented hot sauce which is shelf stable until it has been opened. The pasteurization of the sauce will destroy the microorganisms found in the fermenting peppers. This will allow the hot sauce to remain relatively stable as long as the container remains sealed.
Pasteurization stops any microbial action, sugar levels and acid content remain the same and the chemical makeup of the sauce is altered through the cooking process, changing the flavor. It must be heated above 212℉ (100℃) for at least 10 minutes to destroy any hazardous bacteria still in the fermentation.
Fermentation does not kill unwanted bacteria but rather inhibits their growth. The environment produced by the lactic acid bacteria is uninhabitable for the spoilage bacteria and molds. By pasteurizing the sauce the action of the lactic acid bacteria is halted and unless all the spoilage bacteria and their spores are destroyed they may have a chance to begin to grow. This can cause high levels of toxins in the sauce.
Once the container has been opened it must be refrigerated. The action of pasteurization stops the growth of all microorganisms found in the hot sauce but once the sauce is exposed to oxygen the spoilage bacteria will have a chance to grow.
Aging the fermented peppers in an airlocked container
Most recipes for fermented hot sauce require the peppers and other ingredients to be fermented until the visible action of fermentation is complete. This can take anywhere from a month to six weeks but this does not mean that fermentation is complete.
The first stages of fermentation are dominated by species which produce carbon dioxide but as fermentation continues lactic acid bacteria species which only produce lactic acid begin to dominate. Therefore using carbon dioxide production as an indicator of microbial action is ineffective.
To ensure the fermentation is complete, ferment your hot peppers for at least two months before you process them into hot sauce. This will ensure that any available sugar found in the peppers will have been consumed. Then when you aerate the sauce by blending the peppers, store it in an airlocked container for another month or two.
The long aging time allows the lactic acid bacteria to consume all the available sugar found in the peppers and will lower the pH of the fermentation well below the safe level marker of 4.0 recommended by the WHO. Blending the peppers will break down some of the long chain carbohydrates making them available to bacteria and yeast, by fermenting your sauce another month or two this sugar will be consumed by the lactic acid bacteria making it shelf stable.
Can you ferment peppers for years?
Although many people and companies will leave their peppers in a fermentation container for a long time this does not mean that the peppers continue to ferment. For fermentation to continue the lactic acid in the fermentation needs a continuous supply of sugar. Once the available sugar is consumed the lactic acid bacteria will begin to die off. Although the population of lactic acid bacteria in the fermentation never truly reaches zero effectively the fermentation will stop after 6-8 months.
After this period the peppers will no longer be fermenting but rather aging. During the aging process the peppers’ flavor will change, becoming more complex and smooth. During the initial fermentation stage there are many compounds which are produced and in the early stages they remain the same but as the peppers are aged these compounds react with one another and become less harsh, which essentially mellows the flavor.
The storage container also has a big impact on the flavor of the peppers. Glass containers do not add anything to the flavor as they are not affected by the peppers but wooden casks will alter the flavor due to their porous nature. Peppers used to make Tabasco sauce are aged a minimum of three years in wooden casks before they are blended and made into hot sauce, sometimes they are aged five years. This long aging time allows the peppers to take on the flavors found in the wooden casks as well as mellow the harsh flavors produced by the initial fermentation.
To age fermented peppers you will need a nonreactive airlocked container and a cool dark location where it can stay undisturbed for the aging period. This could be a cool closet, garage cupboard or any other location where the temperature stays relatively cool and is out of direct sunlight.
Although glass jars do not add any flavor they are the most available and cheapest containers you can use. Mason jars can work once the main fermentation period is complete but unless they are tended regularly they can fail through corrosion of the seals or pressure buildup due to incomplete fermentation.
The best glass containers are the flip top rubber sealed jars sold for food storage. These are not recommended for canning as the pressure from outside the jar is too high for the rubber seal to withstand allowing air into the container which causes spoilage but when fermenting the pressure comes from within the container forcing any outside air out of the jar.
These containers are great as they will allow pressurized air from inside the jar to escape but will not allow outside air into the container. This eliminates the need to burp a container while the primary fermentation is occurring and allows long term aging of the peppers without concern of contamination.
If you want to add the rich flavor of wood into your peppers then you can use small wooden casks which are available online and can be packed with peppers and salt. When fermenting and aging peppers this way you will need to use a higher amount of salt to inhibit spoilage bacteria from growing. Wooden casks are slightly porous allowing the built up pressure from fermentation to escape but this also allows outside air to enter the container, especially over a long aging period. To prevent spoilage a high salt content should be used as most spoilage bacteria are not salt tolerant.
Now that your fermented peppers have been fermenting for a while and you like the texture and flavor, how do you keep them so they are available the next time you make tacos or need to add some heat to a spicy dish?
Store fermented peppers below 60℉ (15℃) in a dark location in an anaerobic environment. The cool temperature slows the growth of the lactic acid bacteria, the lack of light prevents damage from ultraviolet light and mold growth is hindered without access to oxygen.
Storing fermented peppers is similar to storing other fermented foods. They are affected by heat and light. By keeping them in a cool dark location your peppers will be good for years. As long as the container does not allow oxygen in the peppers. They will change slowly, developing a richer more complex flavor. Once the peppers are exposed to oxygen mold and other spoilage microorganisms get a chance to grow spoiling the peppers.
Fermentation is a slow food. You can’t whip up a batch of lactic acid fermented peppers, it takes at least a month before the peppers are ready so if you want to always have some fermented peppers on hand when you take a jar from storage replace it with a new batch. This will ensure you always have some ready when the refrigerated batch runs out.
Do fermented peppers need to be refrigerated?
The refrigerator is a great food storage device which extends the life of foodstuffs through temperature control. Cooler temperatures slow the growth of microorganisms including the growth of mold but temperature is not the only factor which affects the shelf life of fermented peppers.
As long as the container is airlocked, fermented peppers do not need refrigeration. The process of fermentation will lower the available sugar and the pH to below 4.0 which prevents the growth of spoilage bacteria. Keep fermented peppers below 60℉( ℃) to slow microbial action.
Once you have opened your fermented pepper container it is a good idea to store the open container in the fridge. This is because once they have been opened they are exposed to oxygen which helps two types of microorganisms to get a foothold in the container.
Acetic acid bacteria
Lactic acid bacteria produce lactic acid to protect itself from other types of microorganisms. The acid inhibits the growth of many spoilage bacteria which compete with lactic acid bacteria for food and space. Once the food source for the lactic acid bacteria is used their population begins to drop.
When the peppers are exposed to oxygen acetic acid bacteria have a chance to grow. Acetic acid bacteria need oxygen to grow but their food sources are more varied. Some acetic acid bacteria have the ability to use lactic and acetic acid as a food source. When this starts to happen the pH of the peppers will start to rise which can lead to spoilage.
Mold
Once the container has been opened fresh air floods in providing needed oxygen for the growth of mold. Mold growth is inhibited by a low pH so it will only grow slowly at the beginning but as the container is repeatedly opened and fresh air allowed in the chances of mold growth increases.
By refrigerating the open container of peppers any spoilage bacteria will grow slower increasing the storage time of the peppers.
If the peppers have not been fully fermented the sugar content of the fermentation will be high enough to allow unwanted bacteria and mold to get a foothold and the pH may not be low enough to inhibit the growth of these unwanted microbes. If you like short fermented peppers, store them in the fridge to slow the fermentation down and protect them from spoilage.
Is homemade fermented hot sauce shelf stable?
Most homemade fermented hot sauce is not shelf stable. This is because we are an impatient group of people. We want to taste the results of our efforts of fermentation as fast as possible so we process our peppers before they are fully fermented.
There are two ways to make shelf stable fermented hot sauce:
Pasteurize the sauce to destroy the microorganisms
This method will produce a fermented hot sauce which is shelf stable until it has been opened. The pasteurization of the sauce will destroy the microorganisms found in the fermenting peppers. This will allow the hot sauce to remain relatively stable as long as the container remains sealed.
Pasteurization stops any microbial action, sugar levels and acid content remain the same and the chemical makeup of the sauce is altered through the cooking process, changing the flavor. It must be heated above 212℉ (100℃) for at least 10 minutes to destroy any hazardous bacteria still in the fermentation.
Fermentation does not kill unwanted bacteria but rather inhibits their growth. The environment produced by the lactic acid bacteria is uninhabitable for the spoilage bacteria and molds. By pasteurizing the sauce the action of the lactic acid bacteria is halted and unless all the spoilage bacteria and their spores are destroyed they may have a chance to begin to grow. This can cause high levels of toxins in the sauce.
Once the container has been opened it must be refrigerated. The action of pasteurization stops the growth of all microorganisms found in the hot sauce but once the sauce is exposed to oxygen the spoilage bacteria will have a chance to grow.
Aging the fermented peppers in an airlocked container
Most recipes for fermented hot sauce require the peppersP and other ingredients to be fermented until the visible action of fermentation is complete. This can take anywhere from a month to six weeks but this does not mean that fermentation is complete.
The first stages of fermentation are dominated by species which produce carbon dioxide but as fermentation continues lactic acid bacteria species which only produce lactic acid begin to dominate. Therefore using carbon dioxide production as an indicator of microbial action is ineffective.
To ensure the fermentation is complete, ferment your hot peppers for at least two months before you process them into hot sauce. This will ensure that any available sugar found in the peppers will have been consumed. Then when you aerate the sauce by blending the peppers, store it in an airlocked container for another month or two.
The long aging time allows the lactic acid bacteria to consume all the available sugar found in the peppers and will lower the pH of the fermentation well below the safe level marker of 4.0 recommended by the WHO. Blending the peppers will break down some of the long chain carbohydrates making them available to bacteria and yeast, by fermenting your sauce another month or two this sugar will be consumed by the lactic acid bacteria making it shelf stable.
Can you ferment peppers for years?
Although many people and companies will leave their peppers in a fermentation container for a long time this does not mean that the peppers continue to ferment. For fermentation to continue the lactic acid in the fermentation needs a continuous supply of sugar. Once the available sugar is consumed the lactic acid bacteria will begin to die off. Although the population of lactic acid bacteria in the fermentation never truly reaches zero effectively the fermentation will stop after 6-8 months.
After this period the peppers will no longer be fermenting but rather aging. During the aging process the peppers’ flavor will change, becoming more complex and smooth. During the initial fermentation stage there are many compounds which are produced and in the early stages they remain the same but as the peppers are aged these compounds react with one another and become less harsh, which essentially mellows the flavor.
The storage container also has a big impact on the flavor of the peppers. Glass containers do not add anything to the flavor as they are not affected by the peppers but wooden casks will alter the flavor due to their porous nature. Peppers used to make Tabasco sauce are aged a minimum of three years in wooden casks before they are blended and made into hot sauce and sometimes they are aged five years. This long aging time allows the peppers to take on the flavors found in the wooden casks as well as mellow the harsh flavors produced by the initial fermentation.
To age fermented peppers you will need a nonreactive airlocked container and a cool dark location where it can stay undisturbed for the aging period. This could be a cool closet, garage cupboard or any other location where the temperature stays relatively cool and is out of direct sunlight.
Although glass jars do not add any flavor they are the most available and cheapest containers you can use. Mason jars can work once the main fermentation period is complete but unless they are tended regularly they can fail through corrosion of the seals or pressure buildup due to incomplete fermentation.
The best glass containers are the flip top rubber sealed jars sold for food storage. These are not recommended for canning as the pressure from outside the jar is too high for the rubber seal to withstand allowing air into the container which causes spoilage but when fermenting the pressure comes from within the container forcing any outside air out of the jar.
These containers are great as they will allow pressurized air from inside the jar to escape but will not allow outside air into the container. This eliminates the need to burp a container while the primary fermentation is occurring and allows long term aging of the peppers without concern of contamination.
If you want to add the rich flavor of wood into your peppers then you can use small wooden casks which are available online and can be packed with peppers and salt. When fermenting and aging peppers this way you will need to use a higher amount of salt to inhibit spoilage bacteria from growing. Wooden casks are slightly porous allowing the built up pressure from fermentation to escape but this also allows outside air to enter the container, especially over a long aging period. To prevent spoilage a high salt content should be used as most spoilage bacteria are not salt tolerant.