Fermented Jalapeño Peppers
Summer
Late summer brings an abundance to the farmer’s market: deep red tomatoes, bell peppers, bright green chiles and tomatillos, heavy cabbages, crisp heads of lettuce, and the perennial presence of kale and other leafy greens. It’s the perfect season to gather the harvest and prepare your pantry for the cooler months ahead.
While salsas and chili pastes can be more involved ferments, simple fermented chile peppers are a simple, versatile ferment adding a spicy bite to tacos, sandwiches, salads, and more. I especially like using jalapeños: they’re easy to find, and milder in flavor than many chile varieties (especially with seeds removed).
Recipe
Ingredients
- Jalapeño peppers (enough to fill your jar, leaving at least 1 inch of space at the top)
- Sea salt (non-iodized)
- Filtered water (or water that has been boiled, then cooled)
Instructions
- Slice the jalapeños into rounds. Remove seeds if you prefer a milder ferment.
- Prepare your water: either filter or boil and cool to room temperature. (Chlorine interferes with fermentation, so make sure your water is chlorine-free.)
- Weigh your empty jar and record the weight.
- Add the sliced jalapeños to the jar.
- Pour in enough water to fully submerge the peppers.
- Weigh the filled jar and subtract the weight of the jar itself.
- Calculate 2% of the weight of the peppers and water combined. This is the amount of salt you’ll need.
- Weigh out and add the salt.
- Cap the jar and gently shake to dissolve the salt, then remove the lid.
- Place a fermentation weight on top to keep all peppers submerged, then secure an airlock lid on the jar.
- Let the jar sit in a cool spot for 5–7 days. Begin tasting around day five. When the flavor is pleasantly tangy, it’s ready. If not, continue fermenting and taste every day or two until it suits your taste.
- Once ready, refrigerate.
- Your fermented jalapeños will keep at least a month in the refrigerator, and likely much longer.
Equipment
- Canning jar (pint or quart, depending on the amount of peppers)
- Kitchen scale
- Knife and cutting board
- Fermentation weight (or a zip-top bag filled with water)
- Airlock lid
- Leakproof lid for storage
Notes & Variations
- Jalapeños pair beautifully with onions and carrots. Try adding a few slices for extra flavor and color.
- Depending on your climate and taste preferences, you may wish to adjust the salt slightly. With less than 2% salt, you’ll risk mold and improper fermentation, but feel free to experiment with slightly more.
Serving Suggestions
- On tacos, burritos, or other Mexican- and Southwestern-inspired dishes
- In salads or grain bowls
- On sandwiches
- To garnish soups and stews
You’ll bring the bounty of summer into Autumn with this simple, fiery ferment. A spoonful of these jalapeños will brighten cozy meals, whether scattered over a bowl of chili or added to a nourishing grain bowl. With each bite, summer lingers just a little longer.
