Lacto-Fermented Jalapeno Slices

IMG_0570

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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Probiotic Egg Salad

eggsalad

This egg salad combines the wonderful world of nutrient-dense fresh eggs with a probiotic and enzyme-rich creamy dressing using cultured cream.

My Friend Herman

ceramic crock

From the Editor: Please welcome Julie Feickert, Cultures for Health Founder and Cultured Kitchen Keeper. When I was a little girl, my grandmother would let us stir Herman. Herman lived in an olive and brown patterned ceramic crock in Grandma’s fridge. I never thought to ask where he came from or what he was used… 

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A Closer Look: Greek Yogurt Maker

Greek Yogurt

“Wonderful product. Much nicer than a cheese cloth. Easy to use. Made wonderful yogurt!!!” -Debbie Today we are going to take a closer look at the Cultures for Health Greek Yogurt Maker.

Weekly Cultured Gathering: June 14

blog gathering

We had 2 great comments and a link shared last week.  We will recap those and open it up for more in this week’s Cultured Gathering!