Fermented Jalapeños Simple Reciple Recipes

FERMENTED JALAPEñOS (SIMPLE RECIPLE)

Steps:

• Add 1 1/2 tsp salt to 2 cups of filtered water and stir until dissolved, this is your brine
• Slice jalapeños into discs, discarding the stems
• Add the sliced jalapeños to a quart sized glass jar, leaving about 1" of room at the top
• Fill the jar with the salt water brine until all jalapeños are covered.
• Place a glass fermenting weight on top to keep all jalapeños covered in brine
• Seal jar with an airlock device or lid*
• Let sit at room temperature for approximately 14 days
• After 14 days, replace air lock with a lid and store in refrigerator
• *if using a lid, be sure to "burp" your jar every day for the first week

LACTO-FERMENTED JALAPEñO RECIPE

Steps:

• In a saucepan, heat water. Add salt and stir till dissolved. Cool the salt brine to room temperature.
• Place the sliced jalapeños, onion, and garlic in clean wide-mouth jars. Top with the saltwater brine. Make sure to leave about an inch of headspace between the ferments and lid space.
• To keep the ingredients below the water, place a glass fermentation weight on top or use a few folded-up cabbage leaves to push the jalapeños below the brine. You can even use two carrot sticks, just crisscross them.
• Cover with a lid or use an airlock lid.
• If using a lid, be sure to "burp" your jar every day for the first week.
• Let the jalapeños sit at room temperature away from direct sunlight for at least 3-5 days.
• Give it a taste test to see if it has achieved the desired flavor. If not, reseal and continue for another few days. I like to wait at least one month.
• Once you are happy with the flavor of the jalapeño peppers, put a tight lid on the jar and move it to the refrigerator.