Lacto-Fermenting Your Home-Grown Jalapeños



fermenting peppers - Stone Family FarmsteadThere are never enough peppers in my house! Fresh, pickled, canned with tomatoes (like Rotel)…sliced or diced on pizza, burgers, fajitas…in ketchup, on the griddle, etc. etc. etc.—there are just never enough, which is why I’m so super stoked that my garden is producing so prolifically 3 different peppers this year: jalapeños, serranos (both hot pepper varieties), and bell peppers (probably California Wonders).

As many of you know, along with a prolific harvest, comes plenty of “putting food by”. We eat many of our peppers fresh, but I can tell that some preservation of the overflow will be in order. My choices in the past have been freezing, drying and canning, but this year, I’m adding lacto-fermenting to my list of options. I’ll be doing jalapeños today using an old recipe that I pulled off the website called ThisChickCooks.net, but unfortunately, it no longer exists (to my knowledge; if I am mistaken, please let me know so I can link to the recipe. They do have a Facebook page that you can check out, though the last post was in 2013). Here’s the recipe as it was originally shared:

Lacto-Fermented Jalapeño Peppers

Prep Time: 30 minutes

Yield: 1 pint jar

Lacto-Fermented Jalapeño Peppers

Ingredients

  • 1/2 lb. fresh jalapeños, cut into 1/4" rings (remove seeds to get a milder taste)
  • 2 Tbsp. whey** (see notes below for instructions on how to get some)
  • 1/2 cup filtered water, or more as needed
  • 1/2 Tbsp unrefined salt (original recipe author used Real Salt)
  • 1 clove garlic, sliced
  • 1 pint sized mason jar

Instructions

  1. Alternate layers of peppers and garlic zlices in a clean mason jar. You'll want to lay them in the jar as flat as possible to get the most amount of peppers in the jar. You want to leave an inch of space between the top of the peppers and the top of the jar.
  2. In a bowl, mix whey, water, and salt.
  3. Pour the whey mixture over the peppers, leave 1 inch of space for expansion between the top of the liquid and the top of the jar. Make sure that all of the peppers are covered by the whe. You may need to add a bit of extra water.
  4. Put on the mason jar's lid and allow to sit at room temperature for 2-3 days and then move the jar to cold storage. We keep ours in the fridge.

Notes

*Kristi's notes: I followed the directions for this recipe pretty closely, except I used sea salt in place of the unrefined salt, and I used 2 cloves of garlic because we love garlic here. I used a wide-mouth pint jar for ease of loading, and because it would make it easier to use a canning lid to hold the peppers down under the water/whey mixture (I used a Tattler regular mouth lid for this).

**If you don't have any whey on hand, don't worry, you can get some pretty quickly if you have some plain unsweetened yogurt and some cheesecloth on hand. All you need to do is layer a colander with cheesecloth (I used 2 layers) and pour your yogurt into it and allow it to drain for about an hour. It could take less time than that, but an hour should do for the 2 Tbsp. this recipe calls for.

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http://stonefamilyfarmstead.com/lacto-fermenting-your-home-grown-jalapenos/

Once you are done packing your jar and covering it, label it with the date and the name of the recipe so you don’t forget when and what you did. Think I’m kidding? I’m not. I have forgotten things that I just knew I would remember the next day. #over40brain Do it, you’ll save yourself some trouble. Because I am cheap and have to label everything in the kitchen that I’m working on, I simply use blue painter’s tape and a sharpie. Not as aesthetically pleasing as mason jar labels, but it comes off jars super easily and I always have it around.

Lacto-Fermenting Your Home-Grown Jalapeños - Stone Family Farmstead

Since this is my first time trying this recipe. I will be back in a week or so to edit this post with all the ways I tried these peppers and how I liked them. I have tried fermented peppers before and loved, but not this exact recipe. Stay tuned for the details and until then, please enjoy my post on using up all of the harvest!

using up your jalapeno pepper harvest - Stone Family Farmstead

EDITED ON 7/27/16 TO ADD: I love these. The consistency turned out nice, and because I didn’t use vinegar at all, they simply just taste like hot peppers. I believe that these will be great on pizza, in salsa, in chili, and anywhere else you might slice up a jalapeno. These would likely even be great on the side if you eat chilies that way (I do). For those of you who do not like vinegar-y peppers, these would be the way to go.



 
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Kristi Stone

Kristi Stone

Honestly? I'm the author of this blog...sometimes. My family and I live in Sunny Southern California on a one acre hobby farm where we are working diligently to one day produce our dairy, eggs, and produce. That takes A LOT of work, so if you don't hear from me as soon as you'd like, give me a shout out in the comments and I'll chat back as soon as I can between the garden, goat kids, chickens, husband, human kids, and playing with my grandboy, Kieran. And in the mean time, if you'd like to see more frequently what goes on at our farm, please feel free to join my Facebook group (see the right column) where I am more active. I'd love to get to know you! 🙂
Kristi Stone

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Comments

  1. I did some lacto-fermenting in the past and I wasn’t very pleased with the texture of the veggies. They just seemed sorta slimy. What’s your experience with that?

    • Not sure yet. I’ve fermented using brine more frequently than using whey, and I can’t really remember if the product was slimy or not. I’ll be sure to update with my findings in a day or two. I have loved all of my brine ferments (salt and water) that I’ve done. No slime.

  2. Nice

  3. It’s wonderful to have you on our side, haha!

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