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Lacto-fermented Jalapenos

Ingredients

  • 20-30 jalapenos washed and cut into horizontal slices (the number really depends on how big the jalapenos are, you want enough to fill your jar 3/4 of the way full.)
  • 1 1/2 TBS mineral salt
  • 1 quart of spring water do not use tap water
  • 1 TBS whey or kombucha (you can also use sauerkraut or pickle brine if you prefer as long as its lacto-fermented)
  • 1 quart jar or you can use several smaller jars
  • Clean the jar/s I do this by washing hem in the dishwasher

Instructions

  1. Fill the jar/s with prepared peppers.
  2. Dissolve salt in the water, add whey or kombucha and pour over peppers. Be sure and leave at least an 1 1/2 inches at the top.
  3. Clean rims of the jars and place a fermentation weight on the top to keep jalapenos under the brine. Place lid on the jar and burp the jar every few days or use a fermentation lid, no burping necessary.
  4. Place in an area away from drafts and direct sunlight and let ferment 2-3 weeks depending on how warm your house is. Once they change from a bright green to a more olive green, start tasting the jalapenos. When they taste the way you like, move them to the refrigerator - they are ready to enjoy!