Fermented Jalapeños

One jalapeño contains the following; Calories: 4; Fiber: 0.4 grams; Vitamin C: 10% of the RDI; Vitamin B6: 4% of the RDI; Vitamin A: 2% of the RDI; Vitamin K: 2% of the RDI; Folate: 2% of the RDI; Manganese: 2% of the RDI. Now ferment that same jalapeno and you’ll get probiotics too! These get super spicy. If you want them less spicy, remove some of the seeds before fermenting.
Servings: 2 cups


  • 1/8 teaspoon Cutting Edge Cultures or 2 tablespoons pf Kefir Whey
  • 1 cup Water spring or filtered with minerals to mix the starter culture
  • 8 whole jalapeno pepperstops removed and chopped
  • 6 sprigs cilantro
  • 1/2 teaspoon Celtic Sea Salt

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  • If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
  • Place the jalapeños, cilantro, and salt in a 1-quart glass or ceramic container that can be securely sealed.
  • Add the Cutting Edge Culture or kefir whey and cover with water, leaving an inch or two at the top to let the jalapeños bubble and expand as they ferment.
  • Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 3 days. After 3 days, place the container in the refrigerator.
  • Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.


Storage note: These jalapeños can be stored in a covered airtight container in the refrigerator for up to nine months.