How To Make Delicious and Easy Fermented Jalapeños
Fermented Jalapeños are my obsession! This easy and versatile fermented jalapeños recipe will make the perfect bite of crisp, spicy, and, quite honestly, the best topper ever to any dish!
Simply add a little onion, garlic, coin-sliced carrots, and of course jalapenos to make this tangy and spicy fermented condiment.
Ways to Use Fermented Jalapeños
Once you start making fermented jalapeños, you won’t stop. They are so versatile you can put them on everything – hamburgers, chili, scrambled eggs, nacho supreme, breakfast burritos, guacamole, you name it. Their tangy kick of spice makes them a great addition to any recipe.
Health Benefits of Fermented Jalapenos and other Vegetables
Probiotics = Good Bacteria
Fermented jalapenos contain probiotics, which are beneficial bacteria that act as the first line of defense against toxins and harmful bacteria.
Microorganisms that have a beneficial effect on our health are found in all Lacto-fermented foods.
Lactic acid bacteria found in fermented vegetables may have several excellent benefits: cancer prevention, decreased cholesterol absorption, and reduced food allergies.
Fermented Vegetables Are Easier to Digest
Fermenting vegetables makes them much more digestible. Lacto-fermentation is an excellent ally of our digestive system.
Fermented Foods Contain Higher Levels of Nutrients
The process of fermentation increases the nutritional value of food, the bioavailability of nutrients, and the enzyme concentration and neutralizes several toxic substances.
Unlike canned vegetables, fermented vegetables keep all their nutrients and vitamins. Their nutritional value can even increase.
Furthermore, microorganisms generate various nutrients such as vitamin C, B group vitamins (including the famous B12), and vitamin K during fermentation. Bacteria also consume sugar from vegetables.
Capsaicin, which is responsible for the pepper’s heat, and Vitamin C are powerful antioxidants that help protect against heart disease. But that’s not all, these hot peppers provide our bodies with so much more: Jalapeños have high levels of Vitamin C, which help prevent healthy cells from mutating into cancerous cells.
Fermentation Process Reinforces Our Microbiota
Lacto-fermented foods are an essential source of probiotics and prebiotics. They help support and strengthen our digestion and health when we eat them on a regular basis.
A large part of our digestion depends on microbiota, also known as the second brain.
The microbiota gathers all the bacteria, yeast, and other microorganisms that live on and in our bodies. Which can be more than one hundred thousand billion microorganisms divided into more than 3,000 species.
These microorganisms live in symbiosis with our body and play a role in the body’s defense system, regulating blood pressure and the digestion of food.
How to Cut Jalapenos for a Fermented Jalapeno Recipe
Wear gloves when cutting jalapeños, and don’t touch your face and especially your eyes while you are handling them.
The heat in jalapenos is found in the seeds and inner membranes. If you want to reduce the heat in this recipe, you can easily remove the seeds and membranes first by slicing the jalapeños in half lengthwise, and then use a small spoon to scoop out the seeds and membranes.
When I cut the jalapeno peppers for this fermented recipe, I cut them horizontally into rounds and left in the membranes and seeds.
Tools you may need:
Tips for Fermenting Jalapeno Peppers:
- One of the most important things you need to do when fermenting is to keep everything submerged in the brine, so bad bacteria can’t grow.
- Use weights or cabbage leaves to hold the peppers down.
- Allow brine to completely cool before pouring over the jalapeños because hot water could potentially kill any of the good bacteria.
- Save the leftover brine as a starter culture to help get the good bacteria growing on your next vegetable fermentation recipe. Simply add a few tablespoons at the start of any vegetable ferment recipe.
Salt brine For Fermented Jalapenos
Dissolve 1-3 tablespoons of salt in 1-quart of water to make the salt brine. Try experimenting with the amount of salt you use by reducing or increasing the amount of salt to fit your preferred taste.
Just be aware that if you use too little an amount of salt, mold and harmful bacteria can grow. And too much salt can slow the fermentation down and even stop it altogether.
Another factor to consider is the fineness and coarseness of the salt. Each will fill a tablespoon differently, resulting in a different level of saltiness in the finished product.
White Film on Fermented Peppers
It is common to find a white layer forming on the liquid of a fermented vegetable recipe only after a few days. Many people mistake this white film for mold.
However, the white film is usually a type of yeast known as Kahm yeast.
The good news is that Kahm yeast is not harmful. Even though it may be unattractive or smell a little odd, you don’t have to throughout the whole batch of peppers.
You can remove the Kahm yeast from the ferment with a spoon so it does not impart a foul odor. A little bit left in the jar is not harmful to the recipe or you.
Want more fermented and probiotic-rich recipes? Check out our favorite recipes:
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