A great way to add tons of flavor and probiotic rich foods to your meals, these fermented jalapeños are so simple and delicious. An easy way to preserve your summer harvest, learn how to make fermented jalapeños with just two ingredients.
Ingredients you will need: jalapeños, salt, water, and a little time.
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Lacto-fermented veggies are one my most served easy side dish. You prepare them ahead of time, and then they are always ready to pull out of the fridge right before dinner time. With nearly every meal, there are at least two options available to everyone for fermented vegetables. The kids always choose between pickles and sauerkraut, Luke and I go for the jalapeños.
If you like spicy, fermented jalapeños go with nearly everything. Pop one in your mouth with a bite of tender pot roast, or add them to a fresh greens salad piled high with chicken and bacon. Oh my word, I know what I want for lunch now!
We love jalapeños, but I never want to prepare anything with them, because the kids wouldn’t be able to eat it. These fermented jalapeños are the perfect solution, because Luke and I can enjoy them, while eating the same foods as the kids. We just top our dinner with a few fermented jalapeños.
They are definitely VERY spicy, but we love them!
Health benefits of fermented foods?
Eating fermented foods is eating your probiotics rather than taking a pill. Not only are you getting your boost of healthy vegetables, but since they have been fermented your already healthy vegetables now contain healthy probiotics which helps gut bacteria.
Healthy gut bacteria has been shown to help your immune system, decrease inflammation and can help decrease certain diseases. (source)
How do you tell if peppers are fermenting?
After a few days of fermentation they will begin to change color from vibrant green to a dull green. They will also start to have a tangy taste to them.
How long do fermented foods last?
Fermented foods that are properly prepared and stored in a cool dark place can last between 4-18 months, possibly longer. Look for any signs of mold, an even color throughout, and it still looks edible.
Use your nose to see if it still smells as it should and doesn’t have a bad smell. Is the texture still good and crispy, rather than mushy. You can always taste it to make sure it still tastes good.
Tips for making fermented jalapeños:
- One of the most important things you need to do when fermenting, is keeping everything submerged in the brine so bacteria can’t grow.
- Use weights to hold the peppers down, or use cabbage leave.
- Allow brine to cool a bit before pouring over the sliced jalapeños because pouring hot water could potentially kill any of the good bacteria.
- If you have any, add a little brine leftover from a previous batch as a starter to help get the good bacteria growing.
Tools you may need:
How to make fermented jalapeños:
- In a medium sized saucepan over medium heat, add 1 quart of water and 2.5 tsp of salt. Stir and allow to dissolve.
- Slice jalapeños and add to a clean mason jar. Always be careful not to touch your face or eyes when slicing spicy peppers.
- Take brine off heat and to cool down for a few minutes and then pour over jalapeños. If you have any leftover brine from a previous ferment add it to the peppers.
- Place weight on top, to submerge the peppers in the brine.
- Place a fermenting lid on top and leave at room temperature for 5 days. Check if the fermentation is to your liking. If it has not, than leave it at room temperature for another 5 days. Checking the rate of fermentation daily.
- Place a lid on the jar and store in the fridge. This will keep in the fridge for a few months.
Want more fermented and probiotic rich recipes? Check out our favorite:
- Fermented pickles
- How to make sauerkraut
- Fermented kimchi
- How to make yogurt in the instant pot
- Homemade Sour Cream
- How to make a sourdough starter
How To Make Fermented Jalapeños Video
Fermented Jalapeños Recipe Card
- 1 quart water
- 2.5 tsp salt
- 2 cups jalapeños, sliced
- In a medium sized saucepan over medium heat, add 1 quart of water and 2.5 tsp of salt. Stir and allow to dissolve. Set aside to cool.
- Slice jalapeños and add to a clean mason jar.
- Once the brine has cooled down for a few minutes then pour over jalapeños.
- If you have any leftover brine from a previous ferment, add a tablespoon or so to the jar of peppers.
- Place weight on top to submerge the jalapeño peppers in the brine, Make sure all of the peppers are completely submerged. Place a fermenting lid on top and leave at room temperature for at least 5 days.
- Check at day 3 if the fermentation is to your liking. Check again at day 5. If it is to your liking place a lid on it and store it in the fridge. If it has not, than leave it at room temperature for another 5 days. Checking the rate of fermentation daily.
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