Looking to get more probiotics in your diet? This easy fermented jalapenos recipe is a deliciously spicy way to do just that! All you need is a few simple ingredients and a little bit of time.
We go through a lot of spicy food in our house. From pickled jalapenos, to countless hot sauces, and a big 'ol jar of red pepper flakes, few meals are enjoyed without some sort of spice added to them.
Jalapenos are some of our favorite peppers. They have decent heat, but it's not too much and they are great a variety of ways. Learn all about jalapenos, as well as additional ways to preserve the pepper, such as dehydrating jalapenos and freezing jalapenos.
We have started making our own lacto fermented jalapenos and pickled jalapenos to keep up with demand. It's also great knowing there are no unnecessary ingredients, like added dyes.
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What does lacto fermented mean?
Lacto-fermentation is a process where natural bacteria convert sugars into lactic acid, preserving and flavoring foods. Examples include sauerkraut, kimchi, and yogurt. If you're interested in making more of your own fermented foods, try fermented pickles, red cabbage sauerkraut and homemade plain yogurt.
Fermented vs. pickled
While these may seem similar, they rely on different processes.
- Fermentation utilizes microorganisms from the air to alter the taste and texture of foods. This is done by allowing the beneficial bacteria to thrive, creating probiotic rich foods.
- Pickling uses a salt brine solution that food is cooked in for a short time and then cooled. They can then be stored in the refrigerator for a relatively long time.
Benefits of fermented veggies
Fermented vegetables have a ton of benefits.
- They are great source of probiotics, which helps your gut health.
- Fermenting vegetables also increases their bioavailability which makes the nutrients easier to absorb.
- They are shown to improve your immune system.
- Aside from the health benefits, fermenting gives foods a longer shelf life and changes up their flavor.
For more information on how fermented vegetables are beneficial, check out this article from Harvard MD.
Ingredients
- jalapenos
- water
- garlic (optional)
How to ferment jalapenos
Rinse jalapenos to remove any dirt.
Slice to your desired thickness. Be careful not to touch your face or eyes while slicing spicy peppers. Some people choose to wear gloves during this process.
In a saucepan over medium heat, add water and salt. Stir to dissolve salt.
Once the water comes up to a simmer, remove from the heat and allow to cool for 5 minutes.
In a clean mason jar or other glass container, add sliced jalapenos.
Carefully pour salt water over top of the peppers and set at room temperature until cool.
Once cool, place fermentation weight on top, to ensure all peppers are completely submerged in the liquid. Cover very loosely with lid or a towel.
Allow to sit at room temperature for 2-5 days, until your desired tanginess is achieved. You can go longer, up to 1 ½ weeks, but check daily.
Once the peppers are to your liking, remove the weight, seal with lid, and place into the refrigerator where they will last several months.
Recipe Tips
- Begin checking and tasting your jalapenos after about two days of fermenting, they will get tangier as time goes on.
- Place fermentation weights like this one on top of the jalapeno peppers to make sure they all stay submerged. This is important to prevent any mold from growing.
- Don't use a tight fitting lid, as the glass jar could burst while the peppers are fermenting. A tea towel or a cap that hasn't been screwed on tight, works well.
Storage
Once the fermentation process takes place on the counter at room temperature (generally a few days), fermented vegetables can be placed into a fridge and they will last for months that way.
At that point, you can remove the fermentation weight and screw on a lid, before placing in the refrigerator.
Recipe FAQs
After a few days, the color of the jalapenos will start to shift from bright green to a softer green. The texture of the jalapenos will also soften and the taste will be more tangy.
Fermented jalapenos are slightly less spicy than fresh, but generally stay hotter than pickled jalapenos.
Fermented jalapenos are spicy and tangy. They have a little bit of sourness as well. The fermentation gives them a bit of a yeasty "umami" flavor, that's hard to put your finger on. They are softer than fresh jalapenos.
Fermented Jalapenos
Ingredients
- 2 cups jalapenos sliced
- 1 tbsp. salt
- 2 cups water
Instructions
- Rinse jalapenos to remove any dirt.
- Slice to your desired thickness. Be careful not to touch your face or eyes while slicing spicy peppers. Some people choose to wear gloves during this process.
- In a saucepan over medium heat, add water and salt. Stir to dissolve salt.
- Once the water comes up to a simmer, remove from the heat and allow to cool for 5 minutes.
- In a clean mason jar or other glass container, add sliced jalapenos.
- Carefully pour salt water over top of the peppers and set at room temperature until cool.
- Once cool, place fermentation weight on top, to ensure all peppers are completely submerged in the liquid. Cover very loosely with lid or a towel.
- Allow to sit at room temperature for 2-5 days, until your desired tanginess is achieved. You can go longer, up to 1 ½ weeks, but check daily.
- Once the peppers are to your liking, remove the weight, seal with lid, and place into the refrigerator where they will last several months.
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