How long does it take jalapeños to ferment?

Simply dissolve 1.5 tablespoons of kosher salt into one quart of water. Place your glass fermentation weight over the sliced jalapeños, and pour in your brine to cover the glass weight. Lastly, top your fermentation jar with your lid and airlock. Your jalapeños will need to ferment at room temperature for 3-5 days .

Is fermented jalapenos good for you?

A great way to preserve a batch of fresh jalapeños is by fermenting them, these fermented jalapenos are also a really good source of probiotics . They add a zesty tang to a meal, a little spicy kick and a wealth of benefits to the gut.

Do pickled jalapeños have probiotics?

Pickled vegetables or fruits that have been fermented do contain some probiotic bacteria , including pickled jalapeños that have been naturally fermented. Today, most pickles are not fermented since vinegar and spices can be used to pickle foods and they can be enjoyed right away.

Are jalapeños good for gut bacteria?

Due to capsaicin's antioxidant properties, it may protect against certain diseases and improve gut health .”

What is the shortest time to ferment peppers?

Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days . If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more complex and rich, the longer it ferments.

How do I know when my fermented peppers are done?

30 days: Wait for the peppers to smell and taste as you like , and refrigerate when you find the smell and taste most pleasant! We like ours best when we refrigerate at about five weeks, but they are also good at around 30 days. The longer the peppers ferment, the more the flavors develop.

When should you not eat a jalapeno?

As noted by Eat Delights, while possibly not the best option if you're looking for a fresh ingredient, jalapeños can still be safe to eat even as they start showing the telltale signs of aging, like wrinkles (jalapeños, they're just like us!).

Are too many jalapeños bad for you?

Although usually enjoyable in our food, too much hot pepper can result in nausea, vomiting, abdominal pain, diarrhea and a burning sensation when ingested . During meal preparation, if capsaicin-containing oils get on the skin, it can lead to pain and redness with irritation.

What do jalapeños do to your digestive system?

Some research shows that the capsaicin in peppers may make heartburn worse and cause problems for people with irritable bowel syndrome . You may want to avoid jalapeños if you have a digestive system condition.

How long does it take to ferment peppers?

Pour brine to cover the peppers (and garlic) and place a fermenting weight on top. Make sure all ingredients are submerged under the brine. Add a fermentation lid (or a regular two-piece Mason jar lid) and leave it on the counter at room temperature to ferment for one to two weeks.

How long do you leave jalapeños on the vine?

Ripe jalapenos are a 4 - 6 inches long, fat, firm, and develop a bright sheen. They will turn a bright green, then begin to darken to a deeper green, then to black, and then to red. Jalapenos are ready to be picked when they are firm and bright green, but you can leave them on the plant all the way until they turn red .

How do I know when my jalapeños are ready?

Look for these two signs to determine whether a jalapeño pepper is ready to pick: Mature size: The fruits of most jalapeño varieties are 3 to 4 inches long when mature. When they reach this size (and are still green) they are ready to pick. ... Color: The best time to pick them is when the chili peppers are a deep green. Nov 8, 2023

Easy Fermented Jalapeños Recipe (2024)

In my house, there are four words that always go together – “fermented jalapeños” and “MORE PLEASE.” Whether it’sMexican 8 layer dip, nachos, tacos,chicken tortilla soup recipeor even cheesycauliflower crust pizza, these fermented jalapeños are a crowd-pleasing, delicious way to add a pop of flavor to all kinds of favorite dishes.

They taste very similar to the pickled jalapeños sold in stores, but In addition to tons of flavor, they’re also rich in two things not found in the pickled version:

Probiotics(beneficial bacteria) that support gut health, immune function, and more.
Vitamin C, which supports skin collagen production and “various cellular functions of both the innate and adaptive immune system.” Technically, pickled versions have a tiny bit, but most is destroyed via heat. Fermented jalapeños aren’t heated so they retain more vitamin C, and fermentation actually increases vitamin C content. (1) (2) (3)

Jalapeños are also rich in capsaicin, a powerful antioxidant and anti-inflammatory compound (4) Oh, and you can make them with just 10 minutes of hands-on time and four easy steps (plus a few days of ignoring them while the probiotic magic happens).

Here’s how:

Make a saltwater solution (stir salt into filtered water)
Chop your jalapeños and peel a clove or two of garlic
Put the saltwater and veggies together in a jar
Make sure the veggies are submerged, secure the lid, and let them ferment for 3-5 days

Benefits of Fermented Jalapeños

If you’ve ever madekimchi, sauerkraut or beetkvass, you’re probably familiar with the process of lacto-fermentation. It’s when beneficial bacteria (lacto is for lactobacillus) are used to extend shelf life (aka preserve) them by inhibiting the growth of harmful bacteria.

The process works because lactobacillus are tolerant to salt while the bad guys can’t take much of it.

When we put a veggie and salt in water, the good bacteria consume some the carbohydrates found in the veggies and convert it into lactic acid. The production of lactic acid is what gives fermented foods like pickles and sauerkraut their delicious tangy flavor. It also inhibits other organisms and is one of the primary ways people have preserved food for generations.

Here are some of the benefits of this approach:

Makes some of the nutrients in jalapenos more bioavailable
Lactobacillus bacteria increase vitamin C levels during fermentation
Introduces probiotics into the mix, which support the immune system and gut health
Many strains of lactobacillus make vitamin K, which increases the nutrient profile when present (5)

Do I need special fermenting equipment?

When I started culturing vegetables I used mason jars and lids, but sometimes my batches molded instead of fermenting properly. That’s because most fermented foods do best in an anaerobic (low oxygen) environment. Fortunately, even though you do need an airtight jar and something to hold the veggies down with, there are a few simple options that will work.

Option #1: Mason Jar With Silicone Lid

When fermentation is going well, the saltwater brine will start to bubble as the good bacteria consumes carbohydrates and creates carbon dioxide. This process is what makes drinks likehomemade ginger alebubbly. In other words, it’s a sign of a healthy ferment. (It’s also a good sign if the brine becomes slightly cloudy.)

However, if your jar doesn’t have a way to release some of the carbon dioxide it can build up too much and cause the jar to burst. For that reason, I LOVEthese soft silicone lidsthat allow excess carbon dioxide to escape without letting oxygen in. They fit on regular mason jars and are the most low-maintenance airlocks I’ve ever used. (You use the metal rings that come with mason jars to secure them in place.)

Option #2: Mason Jar With Airlock

This is aspecial airlock lid that fits on any wide-mouth mason jarand uses water as a seal. I’ve put together a step-by-step guide for using them inthis tutorial for making beet kvass.

Option #3: Medium Fido Jar

Afido jaris a glass jar with a thick rubber gasket that held in place by the lid. The rubber helps create an anaerobic environment for the good bacteria to grow in. As the fermentation process progresses little gas bubbles will start to form in the liquid.

Since they don’t have a way to escape in an airtight environment, you’ll want to “burp” the jar (aka open it for a sec) every couple of days to release the pressure.Here’s where to find a fido jar.

You’ll Also Need:

Fermentation weight(If you don’t have a fermentation weight, you can use a thin, smooth stone that has been boiled for 5-10 minutes and allowed to cool fully)
Washable chalkboard pen(Optional – See tips below for how to use)

Helpful Tips

Use non-chlorinated water, because chlorine kills the good bacteria you want to culture.
To take the heat of the jalapeños down a notch, remove most of the seeds before you place them in the jar
Make sure to use clean jars and equipment.Youwant them to be free of microbes that might interfere with the good guys we are trying to culture. To get everything ready you can run it through the dishwasher with hot water (preferably using the “sanitize” setting) OR you can pour boiling water into the jars/vessels you are planning on using and use hot, soapy water to clean everything else. I keep my extra clean jars in a particular spot in my kitchen so that I can grab them when needed.
Use a washable chalkboard pento write the “ready on” date directly on your jars so they’re easy to keep track of.

Also, this is not a tip, but I do want to mention that as the jalapeños ferment they’ll change from bright green or red to a more olive green or soft red. The end result should look similar to pickled jalapeños sold in stores.

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4.55 from 11 votes

Lacto-Fermented Jalapeños Recipe

These spicy fermented jalapeños are a total crowd-pleaser. Serve them on nachos, pizza, Mexican dips, salads, and more for a delicious pop of flavor. Makes two 16 ounce jars.

Prep Time 10 minutes minutes

Fermenting Time 5 days days

Servings 32

Calories 1kcal

Author Mommypotamus

Equipment

Two 16 ounce mason jars withfermenting lids(Or a 16-17 ounce fido jar)
Fermentation weight*

Ingredients

10-12 ounces whole green or red jalapeños (by weight, or roughly enough sliced jalapeno jars to fill two 16 ounce mason jars 75% full)
2 cloves garlic
2 tsp teaspoons finely ground sea salt**
2 cups filtered water

Instructions

Wash the jalapeños and trim the tops off. Slice them into rounds.
Place one clove of garlic into your first jar, then add jalapeños rounds until the jar is 3/4 full. Repeat the process with the second jar.
Place fermentation weights over the jalapeños.
Make your brine by stirring together the salt and filtered water. Divide the brine between the two jars – you'll want enough to fully cover the jalapeños, plus a little more above the fermentation weight.
Secure the lid and set up the airlock if you're using one. (Here's a step-by-step photo tutorialthat shows how to set up and airlock.)
Allow the jar to ferment at room temperature for 3-5 days. Keep it out of direct sunlight – I keep mine in one of my kitchen cabinets. If you're using a fido jar, you'll need to "burp" it (open it up) every couple of days to release the gases that build up, and if you're using an airlock you'll want to check on it periodically to make sure that the water which forms the seal hasn't evaporated. The color may change to a more caramel tint throughout the process – that's normal.
Taste it throughout the fermentation process, and when it reaches a flavor that you like transfer it to the fridge. If you're using a lid with an airlock, replace it with a regular mason jar lid before storing it. I have a batch from a large harvest over a year ago that is still good!

Notes

*If you don’t have a fermentation weight, you can use a thin, smooth stone that has been boiled for 5-10 minutes and allowed to cool fully.

** Iodized salt contains too much iodine and will kill good bacteria, but unrefined salts like Himalayan pink salt contain minerals that good bacteria thrive in.

Nutrition

Frequently Asked Questions

What’s the difference between fermenting and pickling?

Pickling involves soaking foods in an acidic liquid like vinegar to create a sour flavor, while fermenting achieves a sour flavor via the probiotic conversion of carbohydrates to lactic acid. Fermented foods are probiotic-rich, while pickled foods do not contain probiotics.

How long these keep for?

I’ve had batches last for over a year. However, because veggies continue to ferment very slowly in the fridge they can eventually become more sour or softer than you might like. I would shoot for using up a batch within 6-12 months. I have never had a batch go bad in the fridge but it is possible, so if it seems off it’s best to toss it.

Sources

1. DePhillipo, Nicholas et. al. (2018)Efficacy of Vitamin C Supplementation on Collagen Synthesis and Oxidative Stress After Musculoskeletal Injuries: A Systematic Review

2. Pullar, Juliet et. al. (2017)The Roles of Vitamin C in Skin Health

3. Carr, Anitra and Maggini, Sylvia (2017)Vitamin C and Immune Function

4. Zimmer, Aline et. al. (2012)Antioxidant and anti-inflammatory properties ofCapsicum baccatum: From traditional use to scientific approach

5. Liu, Yue (2019)Long-chain vitamin K2 production inLactococcus lactisis influenced by temperature, carbon source, aeration and mode of energy metabolism