Fermented Carolina Reaper Peppers



  • Carolina Reaper Peppers
  • Sea Salt
  • Water
220 ml
Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continues to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more complex and rich, the longer it ferments.
TRIVIA: The Carolina Reaper is a cultivar of the Capsicum chinense plant. Developed by South Carolina breeder Ed Currie, the pepper is red and gnarled, with a bumpy texture and small pointed tail.
Hybrid parentage: Ghost Pepper x Habanero
Origin: Fort Mill, South Carolina, US
Heat: Exceptionally hot
Breeder: Ed Currie

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