Abstract: Background and Objective: The use of water medium has traditionally been used for the storage of fresh ground chillies in West Sumatra, Indonesia. Until now there is no scientific information regarding the use of this technique, therefore changes in the quality of fresh ground red chilli stored in a water medium were studied to enrich knowledge related to storage techniques of fresh ground chilli. This study aimed to clarify the potentiality of water medium storage that is commonly used by the traditional farmer in West Sumatra, Indonesia. Materials and Methods: The fresh ground chillies were put into a polyethylene plastic bag and stored in a water medium in the experiment. The chillies were sampled periodically to observe their quality changes during the storage period. The observed qualities were focused on water content, colour and vitamin C. The refrigerator storage condition was used as a control treatment. Results: For one month of storage, it was observed that there was no significantly different in observed parameters of chillies stored in water medium and refrigerator. It can be hypothesized that using a water medium for storage might be useful for the storage condition of the ground chillies refrigerator instead. Conclusion: The utilization of water medium might be more applicable than refrigerator storage due to the lower operational cost and the bigger capacity. More critical parameters and extended storage periods need to be conducted further to clarify the possibility of utilizing water medium storage to be applied in the community.