Fermenting jalapenos is a science. I love adding fermented jalapenos to a salad or any meal that needs an extra kick.
- about 20 jalapenos sliced
- about 3 tbsp salt
- about 3 cups water
Slice jalapenos with a mandoline. Add jalapenos to a clean glass jar (used for canning). Create a saltwater brine. The brine should be made up of a 1 cup water to 1 tbsp salt ratio mixture. The jars that I use require just over 2 1/2 cups of the salt water brine. For best results add an item to the jar to push down jalapenos. I cut up the bottom of a clean plastic raspberry container to push down the jalapenos. Leave jars in a dark and cool place for 2 weeks. Check the jars each day. There will be a white cloudy mixture that forms on the top part of the water. Scoop the cloudy mixture out with a spoon to prevent the jalapenos from molding. Any jalapenos that are exposed to air will begin to mold.