Vegetable · pepper

Mixed Hot Peppers

Habanero, Fresno, Serrano, Cayenne blends. Higher-heat peppers (habanero 100k-350k SHU) work identically to jalapeño for fermentation — capsaicin does not inhibit Lactobacillus. Mixed blends produce more complex final flavor.

Salt calculator

Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common grain.

Vegetable weight

grams

Salt percentage

Salt grain

Grain matters: one teaspoon of Diamond Crystal weighs half as much as one teaspoon of fine sea salt. Weigh in grams when you can.

25g salt

4.39 tsp 1.46 tbsp 0.88 oz

Based on Fine sea salt at 5.69 g/tsp.

Safe range for lacto-fermentation. 2% is the most common default for cabbage, kimchi and pepper mash.

All salt grains

Grain	Grams	Teaspoons	Tablespoons
Diamond Crystal kosher	25 g	8.8	2.93
Morton kosher	25 g	5.21	1.74
Fine sea salt	25 g	4.39	1.46
Pickling / canning	25 g	4.55	1.52

Default salt: 2.50 %
Salt range: 2.00% – 3.50%
Time @ 68 °F: 7.0 days
Target pH: 3.50
Water content: ~88%
Preferred styles: lacto hot sauce, fermented salsa

Technique

Same as jalapeño. Mix ratios to taste: 60% mild (jalapeño/fresno) + 30% medium (serrano) + 10% hot (habanero) is a balanced starting point. For Tabasco-style: 100% tabasco peppers, aged 30-60 days.

Source: NCHFP — Hot Sauce Fermentation.