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ingredients for fermented peppers

Fermented Peppers from Fresh Jalapeños

Servings 1 pint jar


  • 1/2 lb. fresh jalapeños cut into 1/4" rings (remove seeds to get a milder taste)
  • 2 Tbsp. whey** see notes below for instructions on how to get some
  • 1/2 cup filtered water or more as needed
  • 1/2 Tbsp unrefined salt original recipe author used Real Salt
  • 1 clove garlic sliced
  • 1 pint sized mason jar


  • Alternate layers of peppers and garlic slices in a clean mason jar. You'll want to lay them in the jar as flat as possible to get the most amount of peppers in the jar. You want to leave an inch of space between the top of the peppers and the top of the jar.
  • In a bowl, mix whey, water, and salt.
  • Pour the whey mixture over the peppers, leave 1 inch of space for expansion between the top of the liquid and the top of the jar. Make sure that all of the peppers are covered by the whe. You may need to add a bit of extra water.
  • Put on the mason jar's lid and allow to sit at room temperature for 2-3 days and then move the jar to cold storage. We keep ours in the fridge.


*Kristi's notes: I followed the directions for this recipe pretty closely, except I used sea salt in place of the unrefined salt, and I used 2 cloves of garlic because we love garlic here. I used a wide-mouth pint jar for ease of loading, and because it would make it easier to use a canning lid to hold the peppers down under the water/whey mixture (I used a Tattler regular mouth lid for this).
**If you don't have any whey on hand, don't worry, you can get some pretty quickly if you have some plain unsweetened yogurt and some cheesecloth on hand. All you need to do is layer a colander with cheesecloth (I used 2 layers) and pour your yogurt into it and allow it to drain for about an hour. It could take less time than that, but an hour should do for the 2 Tbsp. this recipe calls for.