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