Fermented Jalapeños (Lacto-Fermented Peppers Recipe)

Step 1

Prepare the saltwater brine. In a large measuring cup or jug, combine the fresh water with salt. Mix well to dissolve the salt.

Step 2

Pack the jars. To each jar, add the garlic cloves, sliced peppers, onions and any extra ingredients you want to include.

Step 3

Add weight. Apply the fermentation glass weight (if using).

Step 4

Pour brine. Carefully pour the brine solution over the peppers making sure you have no air bubbles and that the brine reaches the top of the weight.

Step 5

Add fermentation lid. Apply the fermentation lid to the top of the jar.

Step 6

Ferment. Ferment the peppers for 4 days away from direct sunlight. On day 4, taste the peppers. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar, apply a regular lid and place the ferment in the fridge.