Fermented Jalapenos Recipe
If you’re in overabundance of jalapenos from your garden or just want to try a delicious and slightly spicy fermented condiment, this is the snack for you! We are finished with our growing season here at the homestead so I buy some produce in bulk while on our bi-weekly shopping trips. In doing so, I like to ferment some of the veggies that I pick up for an added immune boosting food to keep around our home.
We love jalapenos around here. They have just the right amount of heat without being over the top and my children love a little bit of spice! So, why not ferment them, right? This recipe is simple, delicious and can be eaten alone or added to recipes.
- 12 jalapenos
- 6 cloves of garlic
- 1 tablespoon of fine sea salt
- Slice jalapenos and remove seeds if you want less spice.
- Peel and slice garlic into medium pieces.
- Place all ingredients into a mason jar, (size may vary, just make sure there isn’t more than an inch of head space)
- Add salt and enough water to cover and give it a gentle shake.
- Place your weight on top of your ferments. It is very important to keep your ferments below the brine. I really like the glass weight that is included in the fermentools kit.
- Assemble the rest of your fermented kit, if you aren’t using an airlock, ensure that you are “burping” your jar periodically.
- Allow to ferment for 3-5 days at room temperature.
- Once finished fermenting, use a refrigerator safe lid and move to cold storage.