Made with only 2 ingredients but packed with so much fiery flavor and healthy enzymes, these lacto-fermented jalapeños make a great condiment to accompany any dish.
Our fridge is always stocked with these fermented jalapeños. They're great as a lovely condiment to tacos, nachos, salads, breakfast eggs, or any other favorite dish. It's a delicious way to effortlessly incorporate more ferments into your diet.
Fermentation is also a great way to preserve the summer harvest. So if you have a bumper of jalapeños growing in your garden, this recipe is the perfect way to preserve those peppers to last you most of the upcoming year.
It keeps them firm, yet tangy and spicy the entire time.
Lacto-Fermented Jalapeños
Lacto-fermentation is a metabolic process in which glucose from food source like vegetables or grains is converted into cellular energy producing good bacteria.
The process of lacto-fermentation destroys the bad bacteria in the first phase and produces good bacteria, Lactobacillus in the second phase.
Salt is incredibly important for the formation of lactic acid bacteria. Since the bad bacteria does not tolerate much salt, lactic acid is formed as a natural preservative for flavor and integrity of the fermented product.
Fermenting jalapeños is one of the easiest ferments you'll make. The key is to use enough salt to destroy the bad bacteria during the fermenting process. The salt water brine will become cloudy as the friendly bacteria consumes the carbohydrates found in the vegetables and converts it to lactic acid.
Why would I want to ferment jalapeños?
Lacto-fermentation is far superior to any other type of food preservation method because of its high count of beneficial bacteria and health benefits. Fermented foods is a powerful antioxidant, great way to support gut health, and is overall a gentle support for the immune system.
Good to Know: Because different strains of Lactobacillus have different strain-specific health benefits, it's important to vary lacto-fermented foods.
What do fermented jalapeños taste like?
Fermented jalapeños are deliciously spicy and perfectly tangy. You will love these fiery peppers! They have a rich depth and are packed with tons of flavor. They are savory and fiery and yet perfectly balanced with a sharp, pickled tang and subtle saltiness.
The texture is similar to that of pickled jalapeños but overtime (after 6+ months), will slowly soften. If properly fermented, they should still retain their texture though as the salt acts as a powerful preservation.
What are the ingredients in fermented jalapeños?
- Jalapeños: look for smooth skin with no blemishes or dents
- Sea Salt: good quality, unrefined sea salt is important
- Warm water: bring water to a boil first to make sure it's sterilized then cool to tepid temperature, warm enough to dissolve salt
If desired, you may add fresh garlic and bay leaves for extra flavor.
Make it Nutrient-Dense: You can make any meal more nutrient dense by adding a wild fermented food like these jalapeños as a garnish or condiment.
Helpful tips for successful fermentation
- During the fermentation process, keep your jalepeños at a comfortable 70-80 degrees Fahrenheit and out of direct sunlight.
- You can ferment Lacto-fermented jalapeños at room temperature for 3-6 weeks, depending on your preference for tartness. I usually transfer mine to the refrigerator after 3 weeks.
- You may use the leftover brine from a previous ferment like sauerkraut or fermented salsa as as "starter".
- Make sure all jalapeño slices are fully submerged in the salty brine. Using fermentation weights like these helps with that. You may also use a few cabbage leaves to push all the peppers down.
- After approximately 48 hours of fermenting, you should start seeing lots of bubbles produced and you will need to burp the jar to release some of those gasses. Burp the jar daily for the next week or so until the brine becomes muted and cloudy. Use this opportunity to make sure that everything is in the brine.
Frequently Asked Questions & Tips
If fermented properly, these jalapeños can last up to 12 months in cold storage like the refrigerator. I recommend consuming these jalapeños within 6 months for best flavor and maximum probiotic benefits.
Pickled jalapeños usually uses the pasteurization process which inevitably destroys the live microbes naturally found on vegetables. Pickled jalapeños also often uses white vinegar. Lacto-fermentation, on the other hand, is considered wild fermentation which uses the natural microorganisms found on the jalapeños to assist in the fermentation or culturing. This creates healthy gut-friendly enzymes in the process.
The best salt to use for all fermentation is unrefined, real sea salt. Salt is the star of this easy recipe because without it, we wouldn't be able to naturally ferment the jalapeños. I love Redmond's fine sea salt.
This recipe is specific to jalepeños but you can use the same framework to ferment most any other pepper: serrano, chili, banana peppers. I would strongly suggest using peppers that are not bagged as those are usually triple washed and lack the natural microbes found on vegetables. If using bagged peppers, add a tablespoon or two of a kraut source like sauerkraut or a previous ferment to kick start the fermentation process.
A good rule of thumb to remember: always use high salt concentration for lacto-fermentation to avoid bad bacteria growth. The bad yeasts cannot tolerate salt. If a white film (called kahm yeast) is developed on the surface, just skim it off the top and your peppers are still safe to consume. Kahm yeast is normally opaque and crinkly looking.
Never eat anything with mold growing on it. Toss the food immediately if you see any kind of mold growth that looks fuzzy, pink, blue, or green.
Storage Instructions
To ferment: any fermentation vessel will work: wide-mouth mason jar or these weck jars.
To store: After the room temperature fermentation, it's a good idea to swap out the stainless steel lid for something like this wooden storage lid or a wide-mouth plastic lid. The salt will react with the stainless steel overtime and erode the metal lids.
Helpful Tip: Make sure you use a quart jar with a wide mouth as the peppers will naturally rise to the top during the process of fermentation.
How to make Fermented Jalapeños
The complete printable recipe is below in the recipe card for your convenience.
This fermented jalapenos recipe calls for these very basic ingredients: fresh jalapeños, sea salt, and warm water.
Step 1. Prep the jalapeños
Wash and dry the jalapeños. Cut the peppers into ¼" thickness, discarding the stem. Leave the pith and seeds for extra heat.
Transfer sliced jalapeños to a clean quart-size wide mouth jar.
Step 2. Make salt water brine
In a bowl or measuring cup, dissolve the salt in warm water. Gently pour over jalapeño peppers.
Step 3: Ferment the jalapeños
Make sure all peppers are fully submerge in the brine. Close the jar and set aside at room temperature away from direct sunlight. A fermentation weight or a few cabbage leaves helps keep everything submerged.
After 48 hours, begin daily burping the jar to release the carbon dioxide gasses. You will continue this for at least 2 weeks.
Do a taste test to make sure you capture that perfect tang and sourness and at this point, transfer the fermented jalapeños to the refrigerator.
Helpful Tools & Links
Below are some links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.
- Tools: chef knife, cutting board, glass weights
- Ingredients: real salt
- Storage Supplies: wide-mouth mason jars for leftovers, Weck preserving jars, wide-mouth plastic lids, wide-mouth wooden storage lids
Looking for more lacto-fermented recipes? Here are some ideas: Fermented Salsa (Pico de Gallo) Easy Lacto-Fermented Dill Pickles Okroshka with Yogurt Classic Sauerkraut
What to eat with Fermented Jalapeños
These lacto-fermented jalapeños are great on just about any food. Enjoy these fiery peppers with these recipes:
- Sheet Pan Nachos
- Instant Pot Crispy Carnitas
- Pulled Pork Breakfast Skillet
- Sheet Pan Breakfast
- Mexican Stuffed Acorn Squash
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚
Lacto Fermented Jalapeños
Equipment
Ingredients
- 2 cups jalapeño peppers, sliced approximately 1.5 pounds
- 3 tablespoons sea salt
- 3 cups warm water
Instructions
- Rinse and slice jalapeños into ¼" thickness and transfer them to a quart size jar.
- In a bowl or measuring cup, dissolve salt in warm water. Pour the salty brine over the sliced jalapeños, making sure they are fully submerged.
- Close the jar and set aside at room temperature but away from direct sunlight. After 48 hours, begin daily burping of the jar to release carbon dioxide gasses. Do this for the next 2 weeks making sure all the peppers are fully submerged.
- Transfer to refrigerator once the jalapenos have achieved the perfect tang to your preference. This may take anywhere between 2-5 weeks.
Notes
- Recipe makes 1 quart (48 servings). One serving is approximately 1 tablespoon.
- Fermented jalapenos will last up to 12 months in the refrigerator but it's best to consume within 6 months for best flavor and maximum probiotic benefits.
- If white film on surface of the brine forms, that is wild yeast called kahm and is totally harmless. Simply skim it off the top and proceed with the fermentation process.
- Using a fermentation glass weight or few cabbage leaves is helpful to keep all the sliced jalapenos submerged.
- After fermenting, it's best to switch out the lid with a plastic or wooden one so the salt doesn't erode the metal lid.
Nutrition
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
This post was originally published December 2016 but has since been updated to include helpful information.
Billy says
I've never actually seen red jalapenos before! They are such a great contrast when looking at the pictures you've shared of your ferment. I love the way the red shines through all the sea of green jalapenos. Thank you for sharing this recipe! I can't wait to see the flavor fermenting jalapenos adds to them.
Anya says
I buy the red jalapenos along with the green at the farmer's markets. They do look pretty. Thanks Billy for your comment. Hope you enjoy these as much as we do.
Raven says
We bought some gorgeous big and fat Jalapenos last fall and most were red. The green and red ones had stripes on them. I think the red ones are simply the green ones that have ripened to a degree but they were so pretty. I canned them all but to my dismay they got mushy although I followed the recipe to a T. I will try fermenting some this coming season and I also use the juice for different recipes Anya.
Anya says
I have not tried canning them but I love this lacto-fermented version of the jalapenos. Enjoy!
Peggy Smith says
I just read up on red jalapeno because mine turned red in the garden. They are ripe jalapenos. The greens are not ripe so they last longer before the hit the stores. Red have extra nutrition. Interesting read.
I made a jar today with your recipe. Can't wait to try them.
Anya says
That's very interesting. Thank you for sharing, Peggy.
Eric L says
Yesterday my step-dad brought over a bag full of peppers from his garden. These are from plants he planted in the spring of 2016. They froze in the winter, then came back this spring!
Anyway, I'm going to pickle them tonight. In the last month I've made radish pickles, cucumber pickles, and carrot pickles. Definitely looking forward to these!
With all three of my other ferments, the pickles were ready after 6 days on the counter. Your recipe suggests 2-4 weeks. Why do you think there might be such a difference?
Anya says
Hi Eric,
Pickles have a different texture and composition. Most of my vegetable ferments are at about 1 week like you mentioned. You can see the progression of the fermenting process for these peppers in the photo above. Two weeks is when they start to really take on "fermenting." However, I have put the peppers in cold storage after a week on the counter and it continued to ferment there, just takes longer. Hope that helps.
Eric L. says
Hi Anya, I realized some of my other pickling was with the AC turned off, so my kitchen was probably hotter than room temp and they may have led to shorter times.
I just put jar 1 of the jalepenos in the fridge after 7 days. Man are they HOT! I plan to leave jar 2 for a few more days and jar 3 even longer.
Also pickled some rainbow chard stems at the same time. They taste kind of like salty beets now . . .
Thanks again for your post!
Anya says
Love this little experiment you're doing! So fun! Yes, they are hot - we love to add them to pretty much anything and everything. Thanks for your comment. 🙂
Adele says
This sounds (and looks) intriguing! I am anxious to try these.... I have Himalayan salt... as well as Kosher salt... Both do not seem as "salty" as regular salt does... My question - is the proportion still the same, with either of these salts?
Thank you, Anya.
Anya says
Hi Adele,
I would probably add slightly more Himalayan salt since it does have less sodium. You want to make sure you have enough sodium to avoid mold - so I always err on the side of caution and go happy with the salt. If anything, you can always dilute it later or rinse if it's too salty. Hope that helps. Enjoy the jalapenos. 🙂
Kathleen Griffith says
"Cold storage"...a fridge?
Anya says
Yes. 🙂
Christy says
What do you mean by seal the jars?
Anya says
Sorry Christy for the confusion - screw the lids on tightly. 🙂
Carol says
I just want to be sure I understand, so after fermenting can I take off the fermenting lid and put on a regular mason jar lid to store in fridge? I want to ferment other things.
Thanks in advance.
Anya says
Yes! You can swap the lids (if using a fermenting lid) and transfer to refrigerator. Or you can start with a regular mason jar lid and just "burp" daily to release those gases in order to avoid overflow.
Savannah palk says
Hi I want to make these in a smaller batch do you have a recipe for a smaller batch
Rebecca says
The salt/water ratio is 1T salt/1C water. Fill your desired container with sliced peppers, cover with proper salinity water, wait. The quantity can be adjusted up or down.
Marie says
This may be a stupid question but do theese taste very salty? We have been cutting down on salt and my husband dont like very salty.
Thanks
Anya says
Hi Marie,
I don't find them very salty -- just enough for fermentation and preservation. However, I prefer unrefined real salt and I love that it contains important trace minerals.
Rebecca says
The salt/water ratio is 1T salt/1C water. Fill your desired container with sliced peppers, cover with proper salinity water, wait. The quantity can be adjusted up or down.
John says
I've been making kraut for years. After taking it off, I'm left with lots of extra brine. Have you ever reused it to ferment other things? I m thinking jalapeños next year.
Anya says
Yes you can use it as a starter to ferment other veggies.
Chris says
I just finished a batch of three 1 quart jars of jalapeños with onions and carrots added for fun. Two jars have fresh brine (I used 3 tablespoons pickling salt to 1 quart non-chlorinated water) and the other had leftover brine from my latest batch of sauerkraut. All three turned out wonderful.
Stormi Cannon says
So… Do you have an extra refrigerator to do all this cold storage? I have about 25 pounds of pickling cucumbers and they will not fit in my refrigerator and advice?
Anya says
Hi Stormi,
I do have an extra fridge in my garage. If you have a basement, perhaps that will work. There are a ton of inexpensive second-hand refrigerators on the market that would be a good option for a storage fridge.
Helen says
How do you keep the jalapeño rings from popping up above the brine?
Anya says
That's a good question, Helen. You can place a small weight over them to keep them fully submerged or just push them down with the back of the spoon every so often.
Jean says
Take a zip lock bag and add some of your salt water, Work the ZIPPED bag into the jar. This will the peppers {or anything you are fermenting} submerged below the liquid, and keep out air. his works great and is very inexpensive. I love fermenting.
Anya says
Thank you Jean for the suggestion!
Carol says
I’m relatively new at fermenting an have a question. I’m 5 days into the ferment and there is a slimy film on top of the brine with some pepper slices affected. I spooned out all that I could and pushed the remaining peppers down in the jar. There seems to be plenty of brine. Does this sound correct? Thanks!
Anya says
Hi Carol,
That's totally normal and is harmless. The white film that commonly grows on the surface is a type of yeast that although unappealing is very much harmless. Simply skim it and carry on. 🙂
Toraleonie says
Delicious! Very easy! Able to save my entire harvest and would be proud to give as gifts because it's so good. Thank you.
Mike says
If you don't publish ingredients by weight, you are setting your viewers up for failure! Science!
Anya says
Hi Mike,
Thank you for the suggestion.