Naturally Fermented Jalapeño Peppers

These naturally fermented jalapeño peppers are raw and full of enzymes and beneficial, gut-loving bacteria! If you love spicy food but you've never fermented before, this is a perfect place to start. Makes 1 quart.
Course Condiment, Ferment
Prep Time 5 minutes
Total Time 5 minutes
Author Lindsey Dietz


  • peppers sliced, enough to fill a quart-size Mason jar to the neck
  • 2 teaspoons sea salt
  • 4 to 6 cloves garlic sliced
  • 2 tablespoons starter culture whey or liquid from another ferment, such as Bubbie's pickles or homemade sauerkraut
  • pure water to fill the jar to the neck


  1. Slice the peppers about 1/8" to 1/4" thick.
  2. Thinly slice the garlic.
  3. Add the peppers and garlic to a quart-size Mason jar and pack them in. Fill to the neck of the jar.
  4. Add salt and starter culture to the jar.
  5. Fill with filtered water.
  6. Cap jar and leave out to ferment for at least 3 days.
  7. You can ferment up to 6 months for a very strong batch.
  8. Check the jar twice a day and "burp" to let out built up gases.
  9. When you're ready, transfer the peppers to cold storage where they will keep for several months.