Lacto-Fermented Jalapeños
Probiotic-rich fermented jalapeños with incredible depth of flavor. A simple fermentation project that adds tangy heat to any dish while supporting gut health.
Prep Time
20 min
Cook Time
30 min
Servings
16
Calories
4
Ingredients
- 1 pound fresh jalapeño peppers
- 4 cloves garlic, peeled
- 2 tablespoons sea salt (non-iodized)
- 2 cups filtered water
- Optional additions:
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 2 bay leaves
- 1/4 cup sliced onion
Instructions
- 1
Wash jalapeños and trim stems. Slice into 1/4-inch rounds (wear gloves!). For less heat, remove seeds and membranes.
- 2
In a clean quart jar, layer jalapeño slices with garlic cloves and any optional spices.
- 3
In a separate container, dissolve salt in filtered water to create a brine. Stir until completely dissolved.
- 4
Pour brine over jalapeños, leaving 1-2 inches of headspace. Use a fermentation weight or small jar to keep peppers submerged.
- 5
Cover jar with a coffee filter or cheesecloth secured with a rubber band. This allows gases to escape while keeping dust out.
- 6
Place jar in a cool, dark spot (68-75°F) and let ferment for 5-7 days. Taste daily after day 3 until desired tanginess is reached.
- 7
Once fermented to your liking, remove weight, cap tightly, and refrigerate. Peppers will continue to slowly ferment and develop flavor.
Chef's Notes
The fermentation time varies based on temperature and personal preference. Warmer environments ferment faster. The peppers are ready when they
Nutrition Information
4
Calories
0g
Protein
1g
Carbs
0g
Fat
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