Fermented Jalapeños (Simple Recipe) - The Wild Gut (2024)

FAQs

Fermented Jalapeños (Simple Recipe) - The Wild Gut? ›

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.

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.

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.

If you're concerned about germs and pesticides on your produce then you can wash them or soak them with diluted vinegar or lemon water. This will also remove wax coatings. Washing or scrubbing won't kill or wash off all the good bacteria. There will still be enough present for fermentation.

Filtered Water

The best water comes through a good quality filtration system that removes the bad stuff (chlorine, chloramine, fluoride) but leaves in the good stuff (i.e., minerals). Our favorite is the Berkey Water Filter System–it's worth the investment.

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.

If you're looking for a quick and tangy snack, pickling is the way to go. The acidic brine infuses the food with a sharp sourness within a relatively short period. If you're after a more nuanced and complex flavor, the natural fermentation process takes longer but results in a tanginess that is unique to each batch.

Yes! In general, peppers are low in calories, fat and sugar/carbohydrates without skimping on the flavor. They're also packed with vitamins and antioxidants, which are important for the functioning of nearly all the systems and tissues in our bodies.

One of the best types of salt to ferment with is sea salt. Sea salt contains several nutrients, including trace amounts of magnesium, potassium and calcium. Picking salt and Kosher salt are also good to use. The type of salt you should avoid in fermentation is Iodized salt.

If it is too salty, mix in more fresh vegetables or dilute the brine with additional water, leaving adequate space in the fermentation vessel.

What is the difference between pickled and fermented peppers? ›

An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid. Pickling is often the least healthy choice in terms of these two foods.

Putting a fresh, cut open uncooked chile pepper under running water will rinse off some of its heat. The water in this method will take away a significant amount of the pepper's flavor along with its heat.

If you're interested in pickling jalapeños at home, it's well worth it, because you'll have plenty of time to use them. Those pickled peppers should last around two months if they're properly stored in the refrigerator.

The membrane of a jalapeño tends to be the spiciest part, and since you remove the seeds with that, it's often thought that the seeds are extra spicy as well. So if you want a spicier dish, keep the membranes (and probably the seeds as a result).

If you're looking for a quick and tangy snack, pickling is the way to go. The acidic brine infuses the food with a sharp sourness within a relatively short period. If you're after a more nuanced and complex flavor, the natural fermentation process takes longer but results in a tanginess that is unique to each batch.

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.

For this recipe, you can use any type of chillies (hot peppers) you want, whether they are mild, extra hot, or a combination of both. This is the magic ratio: Salt = 0.20 x total weight of peppers in g/oz, kosher salt is preferred. Distilled white vinegar = 1.666 x total weight of peppers in g/oz.