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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.
Prep Time 5 minutes
Fermenting Time 3 days
Total Time 3 days 5 minutes
Ingredients
- 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
Instructions
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Slice the peppers about 1/8" to 1/4" thick.
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Thinly slice the garlic.
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Add the peppers and garlic to a quart-size Mason jar and pack them in. Fill to the neck of the jar.
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Add salt and starter culture to the jar.
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Fill with filtered water.
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Cap jar and leave out to ferment for at least 3 days.
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You can ferment up to 6 months for a very strong batch.
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Check the jar twice a day and "burp" to let out built up gases.
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When you're ready, transfer the peppers to cold storage where they will keep for several months.
Recipe Notes
- Use any starter culture you have on hand. Whey, liquid from Bubbie's pickles, or liquid from a previous homemade ferment, such as sauerkraut, all work. (I personally prefer to use Bubbie's liquid or liquid from my homemade ferments.)