Fermenting Jalapeños is a delicious way to add flavor and nutrition to your meals

If you’re a fan of spicy food, you’ve probably used jalapeños in your cooking. But have you ever tried fermenting jalapeños? They are similar in taste to pickled Jalapeños with the added nutritional benefit of these already flavorful peppers.

Why Ferment Jalapeños

First, it enhances their flavor. Fermentation produces lactic acid, which gives the peppers a tangy, slightly sour taste. This can complement their natural spiciness and bring out additional flavor notes.

Second, fermentation is a natural preservation method that allows you to keep your jalapeños fresh for longer. This is especially useful if you have a lot of jalapeños and want to store them for later use.

Finally, fermented jalapeños are also great for your gut health. The fermentation process creates probiotics that can help support your digestive system. These probiotics can also boost your immune system, which can be especially helpful during cold and flu season.

How to Ferment Jalapeños

Jalapeños ferment well at 2.5% acidity. Refer to my Salt Brine Acidity Chart to get the appropriate ratio of salt to the water.

Here’s how to do it:

1. Wash your jalapeños thoroughly and remove the stems.
2. Slice the peppers into rounds or leave them whole, depending on your preference.
3. Place the jalapeños in a clean, sterile jar. 
4. Add any other flavorings you’d like, such as garlic or onions.
5. Create your brine by mixing the salt and water until the salt dissolves. Use 6 grams of salt for every 236 grams (1 cup) of water. One cup is needed for pint-sized jars and 2 cups for quarts.
6. Cover the Jalapeños with the brine, fill to the top of the jar, and remove as many air bubbles as you can. 
7. Place your weight on top being sure that all of the jalapeños are fully submerged in the brine. 
8. Place your airlock on top if using and screw on the ring.
9. Let the jar sit at room temperature, out of direct sunlight for several days. Place on a plate or another shallow container to catch any brine that escapes the tip of the airlock. The exact time it takes will depend on the temperature of your home and how sour you like your jalapeños but I suggest 7-12 days. Taste them regularly to see when they’re ready.
10. Once the jalapeños are fermented to your liking, remove the weight and airlock and replace them with a lid. Move the jar to your refrigerator which will slow down the fermentation process and keep your jalapeños fresh for longer.

How to Use Fermented Jalapeños

Once your jalapeños are fermented, you can use them in a variety of ways. Here are a few ideas:

• Add them to salsa or guacamole for extra flavor and a probiotic boost
• Use them to top tacos, burritos, or enchiladas
• On top of scrambled eggs or omelets for a spicy, tangy breakfast
• In salads or blend them into a salad dressing
• Eat them straight out of the jar as a snack

Fermenting jalapeños is a simple and delicious way to add flavor and nutrition to your meals. The tangy, slightly sour taste of fermented jalapeños can complement their natural spiciness and bring out additional flavor notes. Plus, fermented jalapeños are a great source of probiotics, which can help support your digestive and immune systems. So next time you have some jalapeños on hand, consider giving fermentation a try!

Happy Fermenting!