Lacto-Fermented Jalapeno Slices

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I remember distinctly the first time I worked with jalapeno peppers in the kitchen. They were the first hot pepper I had ever worked with, and it showed. I got out my trusty cutting board and chef’s knife and set to chopping.

Thirty minutes later I was hunched over the sink, desperately trying to remove the searing heat from my nose which I’d inadvertently brushed with a finger that had come into contact with the heat of the jalapeno. (Dish soap and coconut oil works wonders for hot pepper burns, by the way.)

Besides jalapeno poppers, there aren’t a lot of great ideas for using up a glut of these green spicy guys. When I came into a couple of bagfuls recently, I decided to do what I usually do with just about every thing I have too much of – I fermented them.

And this time, with no gloves in sight, I donned plastic ziploc bags and promptly removed them when done chopping.

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This recipe, like most ferments, is dead simple. In a nutshell it’s slice, brine, ferment, eat. Much of the heat in a pepper is found in the seeds and membranes, so if you’d like a milder version, carefully remove these. I simply sliced mine in half length-wise and then sliced thinly.

With the summer heat, my brine generally uses 3 Tablespoons of salt per quart of water. I used the half-gallon Fermented Vegetable Master for this recipe and once I filled it with spicy peppers I added the ceramic vegetable weights that work so well. The airlock went on and about five days later we tried some. My husband teared up when he mixed it into his kraut, so I think it was a success.

I’ve been letting them ferment a couple of extra weeks in the hopes that they’ll soften up enough to make another batch of fermented hot sauce from them.

Have you fermented hot peppers before? Please share your experiences!

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Comments

  1. Liz Meyer says

    Today I used my new veggie master I ordered from you recently, and I love the way the ceramic weights fit in so nicely and hold the cukes down in the brine! I fear I may have ruined the brine w/vinegar. I used 2 cups water, 2 cups vinegar, 1 Tblsp. sea salt, some fresh garlic & ginger, pickling spices, and 1 Tblsp. Kombucha tea for good measure (to help w/the fermentation). I used some of my fresh raspberry leaves in the bottom of the jar and also at the top before adding the weights. This is my first attempt at making fermented pickles. Did I ruin the batch by adding the vinegar? Please advise. Thanks!

  2. Veggie Mama says

    I am drooling over these peppers! I will be trying out this recipe for sure this week! Thank you so much for sharing. :)

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