Lacto-fermented “Pickled” Jalapeño Pepper Slices *
March 16, 2010 by Shannon
Filed under *S & G Free*, Appetizers & Snacks*, Condiments, Condiments & Dressings*, Condiments & Spreads, Lacto-fermentation, Lacto-fermentation*, Side Dishes*, Sides
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Lacto-fermented, or cultured, vegetables and condiments are a great way to get plenty of beneficial “good” bacteria in your gut. You should have some form of lacto-fermented condiment or side with every meal. Proper gut health is so important to your overall health, as most diseases and health problems stem from poor health of your GI tract. Read more about fermented vegetables in our article “Lacto-fermented Vegetables & Fruits…Give Them a Try”.
My husband really loves “pickled” jalapeno pepper slices. I wanted to find a way to make them for him that was a healthier option…but one that he would still enjoy. Well he really loves these…especially on his pizza (sourdough of course 
) And they are so easy to make…..I know lacto-fermentation sounds hard, but it really is easy.
- 1 pound fresh jalapenos, sliced into 1/4″ rings (shake out loose seeds if desired, the more you remove, the milder they will be)
- 4 Tablespoons whey (see how to obtain whey)
- 1 cup filtered water, plus more as needed
- 1 Tablespoon unrefined sea salt
- 1 clove garlic, sliced
Other Items you will Need:
1-quart glass mason jar, with metal lid and outer ring
OR
1-quart sized Fermented Vegetable Master jar (these work really great at keeping any scum or mold off your fermenting vegetables)
Make sure your jar is very clean.
Add half of the sliced garlic to your jar.
Add half of your pepper slices to the jar, try to get them laying as flat as possible.
Add the remaining garlic slices, followed by the remaining pepper slices. (Fill the jar to 1-inch from the top to leave space for expansion.) Gently press down on the pepper slices to pack them in the jar….though don’t press to hard or you will crush them, and we don’t want that.
In a bowl, or large glass measuring cup, mix together they whey, water, and salt. Pour this mixture into your jar of peppers, and add any extra filtered water as needed to cover the pepper slices (remember to leave 1-inch space from the top of the jar for expansion).
Place lid on the jar tightly. Allow to ferment (culture) for 2 to 3 days at room temperature, checking after day 2. When they are done, the peppers will smell “pickled” and have lost their crispness just slightly.
Transfer to cold storage (the refrigerator for me). As with all cultured foods, lacto-fermented, they will get better with age. Though my husband enjoys these right a way
Makes 1-quart.
*Healing Diet Approved.
