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lacto fermented jalapenos_ overhead shot

Fermented Jalapeños Rings


  • 20 jalapeños, sliced into rings
  • 1 tablespoon sea salt
  • 2 Tablespoons whey, or ¼ cup milk and a splash of vinegar
  • filtered water


  1. Slice your jalapeños into rings and pack into a wide-mouth quart sized jar.
  2. Add the salt and whey.
  3. (If you don’t have whey, it takes only a few seconds to make it: Heat up the milk on stove and just before it begins to simmer, add in a splash of vinegar, and stir it for a few seconds. Strain the liquid whey portion from the solid curds and measure it into your jar of peppers.)
  4. Cover with filtered water, leaving an inch of headroom at the top.
  5. Place a narrow-mouth lid over the peppers
  6. Put the lid on and set aside.
  7. Let your peppers ferment for a week and then sample.
  8. Place in the fridge for cold storage, for about 6 months.
  • Author: Reformation Acres