How To Make Fermented Jalapeños

How To Make Fermented Jalapeños

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.

Course Fermented Foods

Cuisine American

Keyword Fermented jalapeños

Prep Time 10

Additional Time 5

Total Time 5 10

Servings servings

Calories 6kcal

Author Lisa

Ingredients

1 quart water
2 1/2 tablespoons salt
2 cups jalapeños sliced

Instructions

In a medium sized saucepan over medium heat, add 1 quart of water and 2.5 tablespoons 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.

Video

Notes

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.

Nutrition