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Fermented Jalapeños (Probiotic)

Fermented Jalapeños (Probiotic)

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 jar full
  • Category: Side Dish
  • Method: Fermented


Fresh jalapeno peppers, sliced 1/4″ thick or leave whole and just trim off the tops and remove seeds

4 to 5 cloves garlic, sliced or minced

1 lime juiced

1 tablespoon himalayan or kosher sea salt

4 tablespoons starter culture or liquid from a previous ferment such sauerkraut

Filtered water to fill jar


  1. Start with a clean working surface, knife, cutting board, and jar that has been sterilized with hot water.
  2. Slice jalapenos and place in a quart-size Mason jar until about 3/4 full.
  3. Add chopped garlic, lime juice, and salt.
  4. Top up the jar with filtered water until the peppers are submerged.
  5. Place the lid on the jar and leave to ferment at room temperature for 3 – 7 days.
  6. Be sure to burp the jar once per day (or more if your home is warm) to release gas build up.
  7. Once fermented to your liking, transfer the peppers to the fridge and enjoy.

Fermented Jalapeños

Fermented Jalapeños

Fermented Jalapeños


* You can ferment up to 6 months for a very strong batch.

* The peppers will keep for several months in the fridge.

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