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.
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.
The information shown above 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. Please see our complete Nutritional Information Disclaimer.