How to Make Fermented Hot Pepper Vinegar

Written by Michael Grant in Recipes,Vinegar

Jalapino vinegar in a pourable container

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This is an extreme method of making vinegar.  It only uses three ingredients and is similar to making any other fresh fruit vinegar.  Jalapenos are the peppers used here but any other type of peppers can be used depending on the heat level you are comfortable with.

Equipment:

  1. One liter Glass jar
  2. Cloth with an elastic band
  3. Stirring spoon
  4. Kitchen knife
  5. Cutting board
  6. Gloves if using hot peppers

Ingredients: 

  1. ½ kg (1.1 lbs) of peppers
  2. 2 cups white cane sugar
  3. Enough filtered water to fill the jar leaving an inch of headroom

Instructions:

  1. Chop the peppers into small pieces (you can remove the white pith for less heat)
  1. Pack into the jar
  1. Add the sugar and water
  1. Stir to help dissolve the sugar
  1. Place the cloth on the top secured with the elastic band
  1. Stir the mixture every 12 hours until they start to bubble
  2. Once active fermentation is present stir every 24 hours
  1. When active fermentation slows down filter the liquid off
  2. Place the liquid back into the jar and place the cloth
  1. Stir the liquid daily for another two weeks as the acetic acid bacteria grow
  2. Wait another two weeks before taste testing 
  3. When the vinegar has developed a tart flavor pour off some for immediate use
  4. Continue to age the remaining vinegar for another 2-4 months
  5. Pour the remaining vinegar into sealed jars and continue to age 
  6. Use as needed

Notes:

  • It may seem extreme to only use hot peppers but the fermentation process destroys some of the capsaicin in the peppers which reduces the heat
  • A vinegar mother may form on the surface of the vinegar.  If you can help it do not disturb it as it helps to protect the vinegar from debris 
  • The white pith found in the peppers is where most of the capsaicin is found so by removing it the vinegar will be less spicy

Michael Grant

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.

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