Lacto-Fermented Jalapeños Recipe

Homemade fermented jalapenos in mason jar

4.55 from 11 votes

Lacto-Fermented Jalapeños Recipe

These spicy fermented jalapeños are a total crowd-pleaser. Serve them on nachos, pizza, Mexican dips, salads, and more for a delicious pop of flavor. Makes two 16 ounce jars.

Prep Time 10

Fermenting Time 5

Servings

Calories 1kcal

Author Mommypotamus

Equipment

Two 16 ounce mason jars with fermenting lids (Or a 16-17 ounce fido jar)
Fermentation weight*

Ingredients

10-12 ounces whole green or red jalapeños (by weight, or roughly enough sliced jalapeno jars to fill two 16 ounce mason jars 75% full)
2 cloves garlic
2 tsp teaspoons finely ground sea salt**
2 cups filtered water

Instructions

Wash the jalapeños and trim the tops off. Slice them into rounds.
Place one clove of garlic into your first jar, then add jalapeños rounds until the jar is 3/4 full. Repeat the process with the second jar.
Place fermentation weights over the jalapeños.
Make your brine by stirring together the salt and filtered water. Divide the brine between the two jars - you'll want enough to fully cover the jalapeños, plus a little more above the fermentation weight.
Secure the lid and set up the airlock if you're using one. (Here's a step-by-step photo tutorial that shows how to set up and airlock.)
Allow the jar to ferment at room temperature for 3-5 days. Keep it out of direct sunlight - I keep mine in one of my kitchen cabinets. If you're using a fido jar, you'll need to "burp" it (open it up) every couple of days to release the gases that build up, and if you're using an airlock you'll want to check on it periodically to make sure that the water which forms the seal hasn't evaporated. The color may change to a more caramel tint throughout the process - that's normal.
Taste it throughout the fermentation process, and when it reaches a flavor that you like transfer it to the fridge. If you're using a lid with an airlock, replace it with a regular mason jar lid before storing it. I have a batch from a large harvest over a year ago that is still good!

Notes

*If you don't have a fermentation weight, you can use a thin, smooth stone that has been boiled for 5-10 minutes and allowed to cool fully.

** Iodized salt contains too much iodine and will kill good bacteria, but unrefined salts like Himalayan pink salt contain minerals that good bacteria thrive in.

Nutrition