Fermented Jalapeño Recipe
Garllcky, spicy, and sour, these fermented jalapeños are super fun (and easy) to make.
Servings: 16 servings (1 quart)
Calories: 7kcal
Equipment
- Fermentation Jar
- Fermentation Seal
- Glass Weights
Ingredients
- 8 ounces jalapeños (sliced lengthwise into spears)
- 4 cloves garlic (sliced thin)
- 2 tablespoons fine sea salt
- 4 cups water
Instructions
- Pack the jalapeño spears into a jar, and then drop in the garlic. Place a glass weight over the jalapeños to completely submerge them.
- Whisk the salt into water to make a brine, and then pour the brine over the jalapeños. Seal the jar, and then allow the chiles to ferment at least 1 month, or until they achieve a sourness you like. Transfer the jar to the fridge, and consume within 6 months.
