Fermented peppers is on today’s kitchen plan. We use them in so many ways and never seem to have enough in the house. We love to use them on our family’s favorite breakfast sandwiches (subscribe for that recipe), pizza, burgers, nachos, and anything else that would benefit from the jalapeno flavor.
We eat many of our peppers fresh, but because we tend to get a bumper crop of hot peppers, 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. Fermented peppers are for sure going to go on each year’s list of kitchen must-makes.
I found this recipe years ago on 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 (my photo):
Don’t forget to label your fermented peppers!
Once you are done packing your jar and covering it, label it with the date and the “fermented peppers” (or jalapenos/serranos/whatever) 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.
I love these fermented peppers. 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.