Lacto Fermented Jalapeños Recipes

LACTO-FERMENTED JALAPEñO RECIPE

Lacto-Fermented Jalapeño Recipe image

These fermented jalapenos are the perfect bite of crispy, spicy, and, quite honestly, the best topper ever to any dish! Lacto-fermented jalapenos are also more nutritious than their raw or pickled counterparts as they feature health benefits such as probiotics.

Provided by Katie

Time 20m

Number Of Ingredients 6

Ingredients

10-12 jalapeño peppers sliced or enough to fill two 16oz mason jars
2 Tablespoons fine sea salt (Himalayan pink sea salt (Amazon link)
1 Quart of filtered water, chlorine-free
1/2 of one medium-size onion, sliced
4-5 garlic cloves, peeled
Additional options include mustard seeds, bay leaves, fresh herbs of choice, coin sliced carrots, cauliflower, or radishes.

Steps:

In a saucepan, heat water. Add salt and stir till dissolved. Cool the salt brine to room temperature.
Place the sliced jalapeños, onion, and garlic in clean wide-mouth jars. Top with the saltwater brine. Make sure to leave about an inch of headspace between the ferments and lid space.
To keep the ingredients below the water, place a glass fermentation weight on top or use a few folded-up cabbage leaves to push the jalapeños below the brine. You can even use two carrot sticks, just crisscross them.
Cover with a lid or use an airlock lid.
If using a lid, be sure to "burp" your jar every day for the first week.
Let the jalapeños sit at room temperature away from direct sunlight for at least 3-5 days.
Give it a taste test to see if it has achieved the desired flavor. If not, reseal and continue for another few days. I like to wait at least one month.
Once you are happy with the flavor of the jalapeño peppers, put a tight lid on the jar and move it to the refrigerator.

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