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A jar of fermented jalapeno peppers ready to enjoy after a month long fermentation.
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4.8 from 5 votes

Fermented Jalapeno Peppers

Fermented Jalapeno Peppers are an easy way to add a spicy and sour flavour to your meal. Lacto-fermented peppers are also more nutritious than raw Jalapenos as they feature healthful benefits such as probiotics. 
Prep Time30 mins
Total Time1 hr
Course: Condiment
Cuisine: American
Keyword: Fermented Jalapeno, Fermented Jalapeno Peppers, Fermented Peppers, Lacto Fermented Vegetables
Servings: 1 jar
Calories: 84kcal


  • 3 cups Jalapeno Peppers sliced
  • 4 cups water
  • 2 tablespoons salt


  • Once your Jalapeno peppers are sliced, add the raw peppers to a mason jar so they are 1 inch from the top. 

  • Prepare a salt brine by dissolving salt in water. 

  • Pour brine into the mason jar until the peppers are covered. 

  • Optional: add any additional flavourings such as pickling spices or raw garlic.
  • Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.
  • Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping."

  • Continue this process for 3-4 weeks until fermentation bubbles no longer form. 

  • Move the fermented Jalapeno peppers to your fridge once fermentation has completed and enjoy for the next 3-6 months.


Serving: 1jar | Calories: 84kcal | Carbohydrates: 14.8g | Protein: 2.9g | Fat: 2.9g | Saturated Fat: 0.3g | Sodium: 19166mg | Potassium: 605mg | Fiber: 8.1g | Sugar: 6.7g | Calcium: 60mg | Iron: 5.9mg