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VEG FERMENT
Jalapeños
Fermented jalapeños are tangy, spicy, and packed with gut-friendly probiotics.
Ingredients
Everything you need.
- 400 to 450 g fresh jalapeños, destemmed
- 2 to 3 garlic cloves
- 1 bay leaf
- ½ tsp mustard seeds
- 1 tea bag
Method
Step-by-step.
- Prepare the Ingredients. Rinse the jalapeños and garlic thoroughly. Remove only the stems from the jalapeños. Keep them whole.
- Sterilize the Jar. Clean your 1L fermentation jar with hot water and let it air dry completely.
- Layer the Jar. Place the tea bag, garlic, bay leaf, and mustard seeds at the bottom of the jar. Add whole jalapeños, arranging them to minimize space.
- Add Glass Weight. Place a glass weight on top to hold the Jalapenos in place.
- Add Brine. In a separate bowl, dissolve the salt in filtered water. Pour the brine into the jar, ensuring the jalapeños are fully submerged.
- Seal with an Airlock. Close the jar with a grommet lid and fill the airlock halfway with water.
- Ferment. Keep the jar in a warm, shaded place around 25 to 30°C for 6 to 9 days.
- Check Daily. Ensure the jalapeños stay submerged. Begin tasting from Day 6. They should taste tangy with a clean heat and firm bite.
- Store and Enjoy. Once the flavor is to your liking, remove the weight and airlock, replace with a storage lid, and refrigerate. Fermented jalapeños can be stored for up to 3 months.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Keeping jalapeños whole helps retain texture.
- Tea bag helps maintain crispness during fermentation.
- Always keep jalapeños fully submerged under brine.
- Warmer temperatures speed fermentation, cooler conditions slow it down.
- Refrigeration stabilizes flavor and slows further fermentation.
- Whole fermented jalapeños are bold, simple, and highly versatile. They hold their heat while gaining tang and depth through fermentation. A small addition can transform everyday meals and bring both flavor and probiotic benefits to the table.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
