Vegetable · pepper
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.
Enter your vegetable weight and a salt percentage. We return the exact salt mass in grams, plus teaspoons for each common 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.
| 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 |
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. Last verified 2026-05-17.
2.50% by weight is the default for mixed hot peppers (workable range 2.00%–3.50%). For 1000g mixed hot peppers, that's 25.0g salt. Use non-iodised salt and weigh in grams — teaspoon equivalences vary by salt grain. Source: NCHFP — Hot Sauce Fermentation.
7.0 days at 68°F (20°C). Cooler kitchens (60-65°F) slow fermentation; warmer kitchens (75-80°F) roughly halve the time per 10°F increase. Start tasting from day 5; target pH 3.50 or below indicates complete primary fermentation.
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.
Mixed Hot Peppers is a pepper vegetable. 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 m… Preferred fermentation style: lacto-hot-sauce, fermented-salsa.