I very obviously like to ferment things. This is clear, isn’t it? Okay. Now… I love roasted jalapeños on my pizza, burgers, salads, wraps… everything.
For two reasons, fermenting is better.
1) You get a whole different pop in your mouth with these, albeit a bit milder.
2) I’m a busy mom and I don’t get out shopping much so I tend to stock up when I do… and as we all know, veg rots when you don’t get to it in time. Boo. Fermenting preserves said veg without killing its nutrients. On the contrary, it amplifies those nutrients. It provides us with gorgeous little creatures that prolong our life, give us energy and keep us healthy and alert. Yay for fermenting. Yay for healthy gut bacteria. I’ve had bad bugs on my travels so I’m all about filling up with the good kind. Also, if you hadn’t noticed… I’m not squeamish. Here’s the hill… get over it (pretty please).
Fermenting jalapeños is crazy easy and crazy quick. Forgive my lack of measurements, I just had a bag of the suckers and sliced them up and stuffed them in a jar. The key is the right amount of salt for the right amount of liquid.
- jalapeños, enough to fill your jar of choice (about 1/2 lb per quart/liter)
- Course pink salt (2 Tablespoons per quart/liter)
- Glass jar, sanitized
- Fermenting weight or small jar, sanitized
- non-chlorinated water
- Place jar of choice, fermenting weight & lid on a cookie sheet with a silicone baking mat in the oven at 180 for 3 – 5 minutes to sanitize them.
- Slice jalapeños to desired thickness. (Some people use gloves. I don’t. I just don’t touch my eyeballs)
- Fill sanitized jar with jalapeños, leaving 2″ room at the top
- Mix 1 Tbsp salt with 2 cups warm water and pour over the top. Repeat until filled. Alternatively you can put the salt directly in the jar and then fill with the water.
- Set your sanitized fermenting weight on top and press down until the liquid almost reaches the top of the weight. Place the lid and set aside for 4 – 7 days.
- Refrigerate after it is finished to slow fermentation.