Our jalapeno plants have been producing very well which I am so excited about. After years of gardening failures here in West Texas I am finally having success!
We love pickled jalapenos! Typically, I buy the large containers at Costco every few months. Since starting GAPS I have been practicing my fermenting skills so I thought I would try my hand at making a healthy version that would provide us with good bacteria as well as great taste – voila! These beauties!
My favorite thing about the lacto-fermented version of these jalapenos is that they keep their heat and flavor much better than the usual vinegar based kind. They are also very easy to make.
Lacto-fermented Jalapenos
Ingredients
- 20-30 jalapenos washed and cut into horizontal slices (the number really depends on how big the jalapenos are, you want enough to fill your jar 3/4 of the way full.)
- 1 1/2 TBS mineral salt
- 1 quart of spring water do not use tap water
- 1 TBS whey or kombucha (you can also use sauerkraut or pickle brine if you prefer as long as its lacto-fermented)
- 1 quart jar or you can use several smaller jars
- Clean the jar/s I do this by washing hem in the dishwasher
Instructions
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Fill the jar/s with prepared peppers.
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Dissolve salt in the water, add whey or kombucha and pour over peppers. Be sure and leave at least an 1 1/2 inches at the top.
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Clean rims of the jars and place a fermentation weight on the top to keep jalapenos under the brine. Place lid on the jar and burp the jar every few days or use a fermentation lid, no burping necessary.
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Place in an area away from drafts and direct sunlight and let ferment 2-3 weeks depending on how warm your house is. Once they change from a bright green to a more olive green, start tasting the jalapenos. When they taste the way you like, move them to the refrigerator - they are ready to enjoy!
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