How to Make Fermented Jalapeños - Nourished Kitchen (2024)

Brilliantly hot and spiked with fresh garlic, these fermented jalapeños are delicious and so easy to make. Like most fermented vegetables, you begin by packing the jar with peppers and pouring in a saltwater brine. Then you simply wait. Within about a month you'll have a pleasantly sour, delicious pickle that's brimming with flavor.

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Fermentation tips

Fermentation is easy. If you can pack a jar or stir salt into water, you can make this recipe. With that in mind, there are a few simple tips to keep in mind.

• Use fresh, good-looking chiles. Your chiles should be crisp, free from blemishes or mushy spots.
• Use adequate salt. Salt keeps your chiles crisp and also helps to prevent cross-contamination in your ferments while the beneficial lactic-acid producing bacteria get their start. Hot chiles should ferment in a brine that's at least 3.5% salinity. You can weigh your water and salt for accuracy, but I prefer to use 2 tablespoons salt to 1 quart water which produces a brine that's slightly saltier than 3.5%.
• Use the right equipment. Glass weights keep the jalapeños submerged in brine, helping to prevent the formation of mold. Similarly, fermentation seals help maintain the right environment for fermentation.
• Temperature matters. Cool room temperature is optimal for vegetable fermentation. This is about 65-72 F. Your peppers will ferment faster at hotter temperatures and more slowly and colder temperatures.

Fermented Jalapeño Recipe

Garllcky, spicy, and sour, these fermented jalapeños are super fun (and easy) to make.

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How long does it take?

Fermenting jalapeños takes about 1 month; however, you may find that you prefer the flavor of a younger or more mature ferment. So use your judgment to decide how long to let your chiles ferment.

Why are my fermented jalapeños mushy?

Mushy ferments can usually be attributed to elevated temperature or lack of salt. Make sure to ferment your chiles at a low room temperature (65 - 72 F) and use adequate salt (3.5% brine is optimal). Adding a horseradish leaf or grape leaf can also prevent mushy ferments.

How long do they last?

Properly fermented vegetables will last a year or more if stored in the fridge. I recommend eating these jalapeños within about 6 months.

Can I make them in a mason jar?

Using glass weights and a fermentation seal helps prevent the formation of mold that can sometimes happen in mason jar ferments. If you only have a mason jar, shake the jar daily to help prevent mold formation. In addition, burp the jar every three days to prevent the build-up of carbon dioxide. These steps are unnecessary if you use proper equipment.

How do I store them?

Store them in the fridge or at a temperature of about 40 F. Cold storage slows down the fermentation process, helping to preserve their flavor and texture.

How do I use them?

Use them as you would any other pickled pepper. They can add interest to a charcuterie platter, flavor to barbecued meats, chop them and add them to casseroles, or serve them as a relish. They're also delish in this appetizer recipe.