Fermented jalapeno peppers are a spicy, delicious treat loaded with gut-loving bacteria. Keep reading to learn how to make fermented jalapenos with this easy fermented jalapeno pepper recipe.
So over the past year, I’ve become a little obsessed with fermenting vegetables. Last week I shared how to make fermented carrots and today I wanted to share with you an easy fermented jalapeno pepper recipe.
I’ve tried fermenting many different types of vegetables and some turn out great and some not so great. But like carrots, jalapeno peppers are really easy to ferment and taste delicious.
(This post may contain affiliate links. Read my full disclosure statement here.)
I love fermenting vegetables because it is a great way to preserve the food that I grow in my garden. Even though fermented vegetables don’t last as long as canning or pickling, I prefer it because of the added health benefits.
Fermented foods are loaded with probiotics that can help to increase the beneficial bacteria in your gut. And there are many, many benefits to a healthy gut – better digestion, less bloating, decreased inflammation in the body, and so much more.
I am by no means an expert when it comes to gut health. So if you want to learn more about the benefits of fermented foods I highly recommend that you read this article.
Making fermented vegetables is a fairly simple process and once you get the hang of fermenting one thing, you’ll find it easier to ferment other types of vegetables.
You’ll need to start with a clean, chemical & bacteria-free environment. So that means clean jars, clean toxin-free water, and preferably organic vegetables and seasonings.
You don’t want the chemicals on non-organic food or in tap water to interfere with the lacto-fermentation process.
Next, you want to create a brine that has the correct salt to water ratio which you will use to fully submerge your veggies. The saltwater brine is what prevents bad bacteria from growing.
It’s super important the veggies do not come in contact with air. They need to remain under the brine during the fermentation process. Otherwise, mold may form and the ferment will be ruined.
Then you allow your vegetables to ferment on your countertop. The time it takes for the fermentation process to occur varies. It’s dependent upon the type of veggie you are fermenting as well as the room temperature.
Food ferments faster in warmer environments and slower in cooler environments.
How To Make Fermented Jalapeno Peppers
You’ll need the following items and ingredients to make this fermented jalapeno pepper recipe.
Water – Always use reverse osmosis or filtered water. The amount you need will depend on how much fermented jalapeno peppers you want to make. If you want to make one quart, then you’ll need one quart of water. If you want to make two quarts, then you’ll need two quarts of water. You get the idea.
The amount of salt depends on how much fermented carrots you plan on making. The typical saltwater brine ratio for jalapeno peppers is two tablespoons of salt for every one quart of water.
So if you want to make 1 quart use 2 tablespoons of salt. If you want to make 2 quarts use 4 tablespoons.
Jalapeno Peppers – Try to use organic jalapenos whenever possible. Like I mentioned above, the pesticides on non-organic jalapenos can inhibit the lacto-fermentation process.
If you don’t have a store near you that sells organic jalapeno peppers you should check out GrubMarket. They will deliver fresh, organic produce right to your doorstep. And their prices are amazing!
I buy organic jalapenos from them often.
Seasonings – Seasonings are completely optional. I rarely add any other ingredients to my jalapeno peppers. Although, from time to time I’ll add some minced garlic. If you decide to use seasonings just make sure they are organic.
How much seasoning you use will depend on how much fermented jalapeno peppers you plan to make and your taste preference. When adding seasonings to my ferments I usually add 1-2 teaspoons of each seasoning per quart jar.
When it comes to making fermented foods so much is based on personal preference!
So use whatever you already have on hand. But I do highly recommend the quart wide-mouth jars because fermentation weights fit perfectly with them.
Fermentation Weights – When I first started making fermented veggies I never used fermentation weights. I would get creative and find different items around my home that I could stick in a Ziploc bag and set on top of my veggies to keep them submerged under the brine.
But after a few instances of my homemade weights failing and allowing veggies to rise to the surface, I decided to invest in some glass fermentation weights. And let me tell you, I wish I would have done it a lot sooner!
They fit perfectly into wide-mouth quart jars and fully submerge the veggies. They are amazing. So although they are not necessary I definitely recommend them!
Lids – You’ll need a lid to cover your jar so that no bugs or other foreign objects contaminate your fermented carrots. They sell fermentation lids and I actually own a few but have never used them. These white mason jars lids work just fine.
You can also use metal mason jar lids. I just prefer not to because they rust quickly.
Fermented Jalapeno Pepper Recipe
So once you’ve gathered all the necessary ingredients and materials you’ll want to start by making a saltwater brine. Like I mentioned earlier, the amount of saltwater brine you should make will depend on how much fermented peppers you want to make.
For every quart you plan to make you’ll need 2 tablespoons of salt. Remember, the saltwater brine ratio is 2 tablespoons of salt for every quart of water.
Heat the water on the stove. Dissolve the salt into the water and let cool to room temperature.
While your brine is cooling, wash your peppers.
Next, slice up your peppers. 2 cups of sliced jalapenos will usually be enough for a quart jar.
If you don’t want the peppers to be super spicy you can remove the seeds. I like them super spicy so I don’t bother removing them.
Fill your jar with the jalapenos. If you want to add seasonings go ahead and add them to the jar now as well.
Once the salt has fully dissolved and the brine has completely cooled to room temperature, pour the brine into the jar. Leave about an inch of space between the brine and the top of the jar.
Never add hot saltwater brine to the jar. Make sure it has at least cooled down to room temperature.
Place your fermentation weight into the jar and make sure the peppers are fully submerged. Then, place your lid on top of the jar.
Leave on your counter for at least 3 days. My jalapeno peppers are usually ready to go into the fridge in about 5-6 days. But it could take anywhere between 3-14 days. It all depends on the temperature of your home.
You’ll know the fermentation process is working when the water begins to get a little cloudy and you may also notice tiny bubbles rising to the surface of the jar.
Remove the lid every few days to let the gasses escape from the jar and then place the lid back on the jar. If you notice any mold growing throw it out and start again.
But if you have followed the directions above there shouldn’t be any mold. A white scum might form on the top of the water which is totally normal. This is just the bacteria and yeast working together. Don’t worry about that.
The best way to tell if your ferment is ready is a taste test. On the third or fourth day taste one of the jalapenos. If you like the flavor and texture then it’s ready. If it’s too salty it’s not ready. Leave on the counter a little longer and keep checking each day until they’re ready.
When you’re happy with the flavor and texture of the fermented peppers remove the weight, attach the lid tightly, and store it in the fridge. Fermented jalapenos should stay good for 6 months when refrigerated.
Keep in mind, the jalapenos will continue to ferment in the refrigerator. Just at a much slower rate. In my opinion, the flavor continues to get better after a few days/weeks of being store in the fridge.
So I hope you enjoy these delicious jalapeno peppers. We like to add them to different things like nachos and enchiladas. And we also like to eat them straight out of the jar!
If you have any questions let me know below!