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Lacto-fermented Whole Jalapeños
1 pound whole green jalapeños, washed, tops cut off
4 to 5 clean pint jars, with lids and bands, sterilized and drained
Medium fermenting brine (about 1-1/2 tablespoons of salt in a quart of water)
Kombucha or raw apple cider vinegar (with the mother)
Wearing gloves, use the end of a spoon or something similar to scrape some of the seeds out of the cut ends of the jalepeños and discard. (This is only if you don’t like things extremely spicy. If you do, you can leave them in to increase the heat.)
Using the clean, drained jars, place the peppers into them in an up-and-down fashion, like pickles, wedging the last one in to make it a tight fit. Wipe the rims of all the jars with a paper towel.
Pour 1 tablespoon of the kombucha or vinegar into each jar, swilling it around at the bottom. Fill the remaining space in the jars with the brine, coming up to an inch away from the rims.
Screw the lids and bands onto the filled jars, and set them in a cool place away from drafts and direct sunlight. Burp them once a day for the first week, once every other day for the second week, and then once at the end of the third week.
Once they have reached your preferred level of fermentation, screw the lids on tightly and place the jars into a root cellar or refrigerator until you are ready to use them.