Are you looking for a way to add some zing to your meals? Look no further than these mouth-watering fermented jalapenos!
Fermented jalapenos are a delicious and tangy condiment that can add a unique flavor to a wide range of dishes.
Made by preserving jalapenos in a brine of salt and water, fermented jalapenos have a sour and slightly spicy taste that pairs well with many different types of food.
In addition to their flavor, fermented jalapenos are also a great source of probiotics, which can help to promote a healthy gut and boost the immune system.
So why not try making fermented jalapenos yourself? With just two ingredients, it's an easy and tasty way to preserve your summer harvest.
How to make fermented jalapenos
- Garlic cloves
- Sea salt
- Filtered water
- A wide-mouth glass jar with a lid (make sure it is clean and sterilized)
- Weights, such as ceramic weights or a ziplock bag filled with water, to keep the jalapenos submerged in the brine
- A wooden or plastic spoon for stirring
- A bowl for mixing the brine
- A small plate or lid to cover the weights and prevent contamination.
- Wash the jalapenos and remove the stem.
- Slice them into rounds or leave them whole, depending on your preference.
- Peel the garlic cloves and lightly crush them with the flat side of a knife or a garlic press.
To make the brine
- In a bowl, mix 2 tablespoons of sea salt per 4 cups of filtered water until the salt has dissolved.
- Adjust the amount of brine as needed to ensure the jalapenos are fully submerged.
- Allow the brine to cool after mixing until it reaches room temperature.
- Add the sliced jalapenos and crushed garlic to the clean, sterilized jar, leaving about an inch of headspace at the top.
- Pour the cooled brine over the jalapenos, fully submerging them in the liquid. Leave a little room at the top of the jar to allow for the expansion of gases during fermentation.
- Place weights or cabbage leaves on top of the jalapenos to submerge them in the brine.
To store the jar and allow fermentation to occur
- Cover the jar with a lid or a small plate and store it in a dark, cool place, such as a pantry or cupboard, away from direct sunlight.
- Check the jar daily to ensure the jalapenos remain submerged in the brine.
- Fermentation usually takes 3-7 days, depending on the temperature and other factors. You can taste the jalapenos after 3 days to see if they have the desired level of sourness.
- When the jalapenos are fermented to your liking, remove the weights and replace the lid.
- Store the jar in the refrigerator to slow down the fermentation process. The fermented jalapenos will keep for several months in the refrigerator.
Note: During fermentation, you may see bubbles, foam, or a white film on the brine's surface. These are normal signs of the fermentation process and not a cause for concern. However, if you see mold or an off odor, discard the entire batch and start again.
Tips on fermenting jalapenos
When fermenting, it's crucial to ensure that all the ingredients remain submerged in brine to prevent harmful bacteria from growing. To achieve this, you can use weights or cabbage leaves to press down on the peppers.
Also, it's important to let the brine cool before pouring it over the sliced jalapeños to avoid killing beneficial bacteria with hot water. Adding a bit of brine from a previous batch, if available, can serve as a starter and help cultivate the growth of good bacteria.
What do they look like after fermenting?
After fermenting, the jalapenos will look different than when you started. They will have a lighter color and a slightly translucent appearance.
The brine may also have a cloudy appearance. You may notice some air pockets or bubbles in the jar, which is a normal sign of the fermentation process. Additionally, the jalapenos will have a sour and tangy flavor due to the fermentation process.
Overall, fermented jalapenos will look and taste quite different from fresh jalapenos, but they can add a unique and delicious flavor to many dishes.