How To Make Fermented Jalapeno Peppers
One of my favorite ways to preserve jalapeno peppers from the garden is to ferment them into a probiotic-rich health food that can be added to all kinds of dishes throughout the winter months.
Equipment
- 1 Mason jars
- 1 Glass weight, optional You can also use a piece of cabbage or a grape leaf, just to keep the jalapenos submerged under the brine until they are done fermenting.
- 1 Fermentation Lids, optional I never use any, but you can use these lids that are like pickle pipes. They allow the gases formed during fermentation to escape without you having to "burp" the jar daily during fermentation.
- 1 cutting board
- 1 sharp knife
Ingredients
- 3 cups jalapenos, sliced
- 1 quart warm water
- 2 Tbs salt
Instructions
- Using a cutting board and sharp knife, slice the jalapenos into rings and place the sliced peppers into the mason jars.
- Mix up your brine by adding 1 quart of warm water and 2 teaspoons of salt to a jar.
- Stir vigorously to dissolve the salt into the water.
- Pour this salt brine over the jalapenos, being sure to cover the top of them completely.
- Use a glass fermentation weight, a piece of cabbage, or a grape leaf to keep the jalapenos submerged beneath the brine. This is important so that mold doesn't form on the top during the fermentation process. Mold can only form on the jalapenos if they have access to oxygen because they are sticking up out of the brine. If a little mold forms on the top of jar, I always just skim it off and discard that part of it.
- Cover the jar with a loose lid, or pickle pipe to keep out any flies or unwanted insects.
- Allow the jars to set out at room temperature and out of direct sunlight for a couple days of fermentation, or until the jalapenos start to turn a more muted color.
- Remove the fermentation weights or leaves, and cover the jars with regular airtight lids.
- Place in the refrigerator for 4-18 months. As long as the peppers are in the brine, they should keep just fine.
- Serve in any dish where you want a little extra spice.
Notes
If you have any leftover brine from a previous batch, add a little bit in with your new brine and it will make the fermentation process even faster.
The most important thing to remember when fermenting, is to keep the peppers below the brine level during fermentation using a glass weight, cabbage leaf, or grape leaf. Basically, any weight made of non-reactive material works fine. You can also use a smaller jelly jar that fits down into the rim of the jar. Just add water to the jelly jar until it holds down the jalapenos below the brine.
If you see mold forming on the top of the glass jar, just skim it off and make sure the peppers are weighted down properly. A white film forming on the top of the brine is perfectly normal.
Use organic fresh peppers when fermenting for best results.
You can also add fresh garlic or onions to the jar and ferment them right along with the peppers.
