How To Ferment Jalapeños
Lacto-fermented jalapeños are a tangy, probiotic-rich way to preserve peppers. Using just sea salt and water, this easy recipe adds a flavorful kick to any meal! Customize with garlic or herbs, and after 5-10 days of fermenting, you'll have spicy, tangy jalapeños ready to enhance tacos, sandwiches, and more for months!4o
Equipment
- Mason jar or fermentation crock
- Fermentation weight (optional)
- Airlock lid or cloth cover
Ingredients
- Fresh jalapeños organic or local
- Non-iodized sea salt
- Filtered water
- Optional: garlic onions, spices
Instructions
- Prepare Jalapeños: Wash and slice jalapeños. Keep seeds for heat or remove for a milder flavor. Optional: add garlic, herbs, or lime juice.
- Make Brine: Dissolve 1 tbsp sea salt per cup of water.
- Pack Jalapeños: Place sliced peppers in the jar, cover with brine, and use a fermentation weight to keep them submerged.
- Fermentation: Cover with airlock or cloth. Store in a cool, dark place at 60-75°F. Let ferment for 5-10 days, checking daily for bubbles or cloudy brine.
- Taste Test: After 5 days, taste the jalapeños. Ferment longer if desired.
- Store: Once fermented to your liking, refrigerate. They’ll last for months, enhancing flavor over time.