Probiotic Rich Fermented Jalapeños


7-8 organic jalapeños - makes about 1 L

1 1/2 tsp sea salt

2 cups filtered water


First, add the 1 1/2 tsp salt to the 2 cups water and stir until completely dissolved. This will be your brine, set it aside for later.

Next slice up all the jalapeños, discarding any stems. Cut into slices length wise or medallion style. About 1/4 inch thick.

Then fill up your jar with the sliced jalapeños until there is about 1 inch of space remaining at the top.

Fill the jar with the salt water brine until all jalapeños are covered.

Place a glass fermenting weight on top to keep all jalapeños covered in brine.

Seal jar with an airlock device (Easy Fermenter airlock lids) or lid (if using a lid you will need to burp your ferment daily to releases built up gases).

Let sit at room temperature for approximately 5-7 days, if you want some heat. Want to tone down the heat? Leave on the counter for 14 days. (You can always test your ferment along the way to determine the right heat for you).

After 5-7 days, replace air lock with a lid and store in refrigerator.

fermentsJodie Campbell