These jalapeños have been lacto-fermented which is one of the simplest and oldest forms of food preservation in the world. This method also fills your preserved food with tons of probiotic goodness which you can read more about here.
Add these to tacos, cheese on toast, hot dogs, nachos, in sandwiches, salads, salsas or whizz up into your own fermented chilli sauce. Never buy shop-bought jarred Jalapeños again after discovering how easy it is to make them for yourself. Don’t waste the brine either! Add it to a homemade brine for meat, pep up a sauce, add to a salad dressing or even use in a cocktail.
Lacto-Fermented Jalapeños
Course: Pickles, FermentationCuisine: MexicanDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
3 tbsp sea salt
3 cups filtered water
20 large jalapeños, sliced
1 tbso coriander seeds
Directions
- Dissolve 3 tbsp sea salt with 3 cup warm water. Allow to cool.
- Pop around 20 jalapeños, which have been sliced into a jar. Pour over the cooled brine until they’re completely submerged. Add coriander seeds if you fancy it – this also helps to keep them under the liquid.
- Seal and allow the jar to sit at room temperature, in a dark place for a couple of weeks. Don’t disturb.
- Transfer the jar of jalapeños to the fridge once the liquid has changed colour and looks cloudy.
Notes
- Use a fermentation weight to keep the jalapeños completely submerged in the brine.
