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A bowl of fresh sliced jalepeños awaits fermentation.

Lacto Fermented Jalapeños

Heather Kasvinsky
These lacto fermented jalapeños are a delicious and nutritious way to add some extra spice to your life! They are easy to make and the fermentation process enhances their flavor, making them even more delicious. Plus, the probiotics in lacto fermented foods are good for your gut health.
This recipe used 20 average size jalapeños and the YIELD is 2 PINTS. How long they last and how many people they serve is up to you!
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Prep Time 5 minutes
Fermentation Time 14 days
Servings 2 Pints

Ingredients
  

  • 20 jalapeños
  • 2 tbsp sea salt
  • 1 quart water

OPTIONAL

  • 1/2 lemon, sliced
  • 4 cloves garlic, sliced or whole
  • 1/4 onion, sliced
  • 1 carrot, sliced or made into matchsticks

Instructions
 

  • Wash the jars or crocks well that you intend to use for fermentation.
  • Wash whole peppers and drain in a colander or lay on a towel to dry.
  • Make a brine. Dissolve 2 tablespoons of sea salt in one quart of water. Or, you can make a bulk batch of 1/2 cup of sea salt for 1 gallon of water and set aside for future use.
  • Slice the jalapeños into 1/8" to 1/4" slices, pieces or strips. The thickness doesn't matter as you can even ferment halved peppers just as easily.
  • Pack and tuck the jalapeños into the clean jars or crock, leaving a 1" space at the top for the fermentation weight.
  • OPTIONAL: Add sliced or whole garlic, lemon wedges, carrot pieces, or thin slices of onion throughout the jar while adding the sliced peppers.
  • Add your homemade brine to the packed contents of the jar, leaving a 1" space at the top.
  • Put a glass fermentation weight in the jar to hold down the peppers under the brine. It will disperse any extra brine so use a bowl underneath the jar to catch the mess.
  • Lay a clean cloth secured with a rubber band OR use a tight lid OR use a fermentation lid and pump to seal the jars.
  • Store the jars on plates or bowls (to catch any liquid) out of direct sunlight and at a preferred temperature of 60-70°F.
  • Ferment for 2-3 weeks, checking the taste daily at the two-week mark. The peppers will deepen in hue at first and then turn an olive green toward the end of the process.
Did you try this recipe and love it? Tag me at Mention @thisnoshtalgiclife or tag #thisnoshtalgiclife