Description
Learn how to make your own tangy and spicy fermented jalapeños at home with this easy recipe. These lacto-fermented peppers are perfect for adding a kick to your favorite dishes.
Ingredients
Scale
Jalapeños:
- 10 fresh jalapeños, sliced into rings
Brine:
- 2 cups filtered water
- 1 1/2 tablespoons sea salt
Additional:
- 2 cloves garlic, smashed
- 1/2 teaspoon whole black peppercorns
- 1 bay leaf
Instructions
- Prepare Ingredients: In a clean glass jar, add the sliced jalapeños, smashed garlic, peppercorns, and bay leaf.
- Make Brine: In a bowl, stir the sea salt into the filtered water until completely dissolved. Pour the brine over the jalapeños, ensuring they are fully submerged.
- Fermentation: Use a weight to keep the peppers below the brine. Cover the jar loosely and store at room temperature for 5-7 days.
- Check Daily: Ensure peppers stay submerged and taste for desired tanginess.
- Storage: Once fermented, seal the jar tightly and refrigerate.
Notes
- You can adjust fermentation time for a milder or tangier flavor.
- Use non-chlorinated water for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: American, Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 5
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
