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Close-up of sliced, bright green fermented jalapeños with seeds, served in a small white bowl on a rustic wooden surface, with a spoon and jar visible in the background.

Fermented Jalapenos – A Simple Homemade Guide

A naturally fermented, probiotic-rich jalapeño condiment that adds tangy heat to tacos, sandwiches, salads, and more. Easy, flavorful, and perfect for beginners in fermentation!
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Prep Time 10 minutes
Fermentation Time 5 minutes
Servings: 20 servings
Course: Condiment
Cuisine: Fermented Foods
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g fresh jalapenos sliced into rings
  • 4 cloves garlic smashed
  • 3 cups water
  • 1.5 tbsp sea salt non-iodized
  • 1 tsp whole black peppercorns
  • 1 bay leaf
  • 1 tsp coriander seeds
  • 1 fresh dill small sprig, optional

Equipment

  • Fermentation Jar
  • Fermentation Weight

Method
 

  1. Pack sliced jalapenos into a clean jar, layering with garlic, peppercorns, bay leaf, coriander seeds, and dill.
  2. Mix water and sea salt until fully dissolved to make a brine.
  3. Pour the brine over the jalapenos, ensuring they are fully submerged. Leave at least 2.5 cm headspace.
  4. Weigh the jalapenos down with a fermentation weight to keep them submerged.
  5. Seal with an airlock lid or loosely with a regular lid to allow gases to escape.
  6. Place in a cool, dark area (18–22°C) and ferment for 5–10 days, checking daily.
  7. Taste after day 5 and move to the refrigerator once desired tanginess is reached.
  8. Store chilled and enjoy on tacos, sandwiches, salads, and more.

Notes

For extra crunch, choose the freshest jalapenos. Longer fermentation increases tanginess and softens heat.