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.
Servings: 1 jar
- 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