Lacto-fermentation is an excellent way to preserve and create new dimensions of flavour to fresh vegetables. Not only is the cultured food delicious, lacto-fermented vegetables also give us the added bonus of living, beneficial microbes and nutrients.
My husband is a big fan of Mexican food, so we have always had a reserve of fresh and pickled jalapeno peppers in our fridge. Since I started lacto-fermenting them this summer, we have stopped buying the store brands. We enjoy these feisty peppers in fresh salsas, guacamole, and as a topping on nachos. Don’t limit them to Mexican food! These delicious, cultured peppers are a great addition whenever you need extra heat and flavour.
Lacto-fermented jalapenos are so easy and quick to make! The jar of jalapenos featured in this article took all of 5 minutes to prepare. For best results, be sure to use fresh, healthy peppers.
LACTO-FERMENTED JALAPENO PEPPERS
Fermentation Time: 1 month
- 1 lb (455g) jalapeno peppers
- 2-3 bay leaves
- 2-3 garlic cloves
- 1 litre (1 quart) filtered water
- 2 tbsp salt (non-iodized)- kosher, Himalayan or sea salt
- Sterilized jar (quart/litre size)
- Airlock (if you don’t have an airlock, be sure to burp the jar every few days to release accumulated carbon dioxide
- Make brine: Add salt to the water and mix until dissolved.
- Gently pack the jalapeno peppers, garlic and bay leaves into the jar.
3. Add brine. Fill jar to cover peppers, but leave 1″ space from the top of the jar.
4. Lid jar and install an airlock (if using). Place the jar out of direct sunlight at 18-22 degrees C (65-72 degrees F) for 2 weeks to one month. Store in the refrigerator to stop fermentation and reduce perishability. Enjoy, and be prepared for some serious heat and flavour!