Lacto Fermented Jalapenos are a delicious addition to any meal. They have healthy and natural probiotics and are so easy to make. If you want flavor and nutrition, try these easy lacto fermented jalapenos that I am going to show you how to make.
How to Make Lacto Fermented Jalapenos
In this video, I show you step by step how to make lacto fermented jalapenos. My version uses garlic, which adds a lot of flavor. Everyone who has tried these garlicky jalapenos goes crazy for them. A quart jar doesn’t last very long, because once you start eating them, you crave them every day. You will love the crunchiness and the saltiness of these flavorful peppers. I also like making these with heatless jalapenos. They are just so delicious!
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Here are all the supplies you may need for making fermented jalapenos.
- 4 cups sliced jalapenos
- 3-4 cloves sliced garlic
- non-iodized Salt
- Non-chlorinated or filtered Water
- Cut or slice about 4 cups of rinsed jalapenos (more or less depending on how many you have and what size jar you have). Remove seeds from jalapenos. Discard stems.
- Slice 3 to 4 cloves of garlic.
- Fill jar with jalapenos and sliced garlic. Pack tightly.
- Cover jalapenos with a weight, cabbage leaf or other vegetable to hold them under the brine.
- Make brine at 5% salinity by combining 2 cups of non-chlorinated, room temperature water with 24 grams of non-iodized salt. You can always make more if you need it.
- Pour brine over peppers making sure that everything is fully submerged.
- Close the jar and allow the jalapenos to sit out in room temperature out of direct sunlight.
- Taste jalapenos after a few days or a week to see how they are coming along. Decide if you want to let them sit out longer based on the flavor. I like to let my jalapenos sit for at least two weeks, but you may find that yours are ready much sooner.
Make sure to wear gloves when working with jalapenos or other peppers with heat.
Look for signs of fermentation including bubbles forming and jalapenos losing their bright green color.
If you notice mold, funny smells or tastes, throw away your ferment and try again.
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