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4.8 from 5 votes

Lacto-Fermented Sliced Jalapeño Peppers

Skip the jarred jalapeño slices and make a healthy batch full of beneficial bacteria and vitamins in no time.  Naturally Paleo, GAPS, Whole30 and Keto.
Course Condiment
Cuisine 5 ingredients, Budget Friendly, Ferments, GAPS, Low Carb, Paleo, Primal, Whole 30
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 servings
Calories 3kcal


  • 20 jalapeno peppers (with pith and seeds), sliced
  • 3 tablespoons sea salt
  • 3 cups warm water


  • In a bowl or measuring cup, dissolve salt in warm water. Allow to cool.
  • Rinse and slice jalapeños into 1/4" thickness and transfer them to a quart size jar (like this).
  • Pour enough brine into the jar to completely submerge them. Seal the jar and allow to sit at room temperature, away from direct sunlight for 2-4 weeks.
  • Once jalapeños achieved the perfect tang to your liking, transfer the jar to cold storage for up to a year.
  • Enjoy on your favorite Mexican dish or as you please.


Recipe makes 1 quart.
| Nutrition Information Dislaimer |


Calories: 3kcal | Sodium: 872mg | Potassium: 28mg | Vitamin A: 125IU | Vitamin C: 13.9mg | Calcium: 2mg