Vegetable · pepper

Jalapeño Pepper

Workhorse for lacto-fermented hot sauce. Medium heat (2500-8000 SHU). Capsaicin is not water-soluble and doesn't inhibit Lactobacillus at dietary levels — fermentation proceeds normally regardless of pepper heat.

Salt calculator

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

grams
%

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
GrainGramsTeaspoonsTablespoons
Diamond Crystal kosher25 g8.82.93
Morton kosher25 g5.211.74
Fine sea salt25 g4.391.46
Pickling / canning25 g4.551.52
Default salt
2.50 %
Salt range
2.00% – 3.50%
Time @ 68 °F
7.0 days
Target pH
3.50
Water content
~92%
Preferred styles
lacto hot sauce, fermented escabeche

Technique

Remove stems (keep seeds for heat). Puree or chop coarse. Weigh, salt at 2.5%. Pack in jar, cover with brine if not self-brining. Ferment 7-14 days. Blend smooth with vinegar (to adjust to final pH 3.0-3.5), strain, bottle. Refrigerate 6+ months.

Source: NCHFP — Hot Sauce Fermentation.