I ferment chopped peppers using the recipe for salsa starter on the Perfect Pickler website. The results are wonderful. I can add fresh chopped tomato is I want to serve salsa but I like the plain green mix to add to omelets and other dishes. But, this is a pro-biotic ferment so cooking kills off the good bacteria. I want the health benefits so I don't cook them. Fermented foods I have tried stay crunchy.

That recipe is a fermented (note instructions) recipe so the title is a bit misleading as it isn't a classic "brined" recipe.

Using fermented peppers in cooking is a common practice but whether or not the taste appeals to you is a personal thing. It is like sauerkraut - some like it, some love it, some hate it and 10 different jars of it will have 10 different tastes as many factors contribute to the end result. Personally we like using fermented peppers in cooking in our house - pizza, most any meat or egg dishes, diced in salads, added to baked beans, etc. - but it is a very different flavor from either fresh peppers or pickled peppers.

Dave

Thank you both for your comments. I used Ziedrich's recipes for fermenting sauerkraut and dill beans this summer and really liked the results. I guess I will give fermenting peppers a try. i have a lot of habaneros, jalapenos, super chili, and garden salsa peppers just picked yesterday. They are hot according to my scale! They might be a good base for a puréed hot sauce.

I often put hot peppers in vinegar, store them in the fridge, and use them in cooking.