Fermented jalapeños with balanced heat and live probiotics—crisp texture, complex tang. Fresh jalapeños fermented for 3-4 weeks using natural lacto-fermentation. The process creates beneficial bacteria while developing deeper flavor than vinegar-based pickled peppers. Raw, unpasteurized, with the heat you want and the probiotics you need. Use on nachos, tacos, sandwiches, pizza, or anywhere you'd use regular pickled jalapeños. Small-batch in San Diego. No vinegar, just natural fermentation with live cultures.