If you're a fan of spicy food, you've probably tried jalapeños before. These small, green peppers pack a punch of heat and flavour that can liven up any dish.
But have you ever tried fermenting them? 🤔 Fermented jalapeños not only add a delicious, tangy kick to your meals, but they also come with numerous health benefits. Plus, the addition of garlic adds an extra layer of flavour and health benefits.
Jalapeños are rich in probiotics that support gut health and boost the immune system, while garlic has antibacterial and antiviral properties. This awesome mix will help to improve your digestion, boost the immune system, reduce inflammation, improve heart health, and promote better nutrient absorption.
In this blog post, we'll show you how to make your own fermented jalapeños and garlic at home. ⬇️
Fermented Jalapeños with Garlic 🫑🧄
✔️ 4 jalapeños (more or less to fill 500 ml Mason jar)
✔️ 2 cloves of garlic
✔️ ½ tablespoon of fine sea salt (or any other iodine-free salt)
✔️ 1½ cups filtered water
✔️ 500 ml Mason jar
Slice your jalapeños and garlic, then pack them in the jar gently with Pickle Packer.
Combine water and salt in a separate jar/bowl to make the brine then pour on top of your jalapeños with garlic to cover them. Make sure to don’t overfill the jar (leave 1.75” of headspace).
Place Pickle Pebble into the mouth of the Mason jar, ensuring the vegetables are submerged and the Pickle Pebble is slightly submerged.
Secure Pickle Pipe and Tough Band then leave it to ferment in a cool, dark place, like a kitchen cupboard.
Begin tasting after 2 or 3 days. We stopped ours on day 3. Once you’re happy with the flavour, screw on an airtight lid and move it to the fridge and enjoy!
Some of our favourite ways to use fermented jalapeños:
✔️ as a condiment
✔️ topping for tacos or nachos
✔️ mix into guacamole
✔️ topping for pizza or flatbreads
We hope you will give this awesome recipe a try! 💚