Lacto-Fermented Jalapeno Rings

By JenHall

haven't tried this yet

Lacto-fermentation is a food preservation method that predates canning. The fermentation process creates lactobacilli, which is a natural preservative. Lacto-fermented foods are also incredibly healthy and beneficial to the body. The lactobacilli increases vitamin levels and makes the food easier to digest. In addition, they produce natural antibiotic substances and support the growth of healthy intestinal flora.

Lacto-fermentation is quicker and easier than canning; it requires no special equipment or large pots of water to boil. Lacto-fermentation does not heat the food; almost all food from the grocery store has been pasteurized to death. Pasteurization kills all bacteria - good and bad - so while that food may not hurt us, it's not beneficial anymore, either.

Ingredients

• make whey:
• 1 1 1 lb. jalapeños
• 2 2 2 cloves garlic
• 1 1 1 c. filtered water
• 4 4 4 TBS. whey
• 1 1 1 TBS. salt

Preparation

Step 1

Slice the jalapeños into 1/4" rings. Remove some of the seeds and membranes, if you want less heat. Dice the garlic.

Pack the jalapeños and a little garlic into clean mason jars. Gently press down on them without crushing so you can get more in. Leave about an inch of headspace; the fermenation process oftem results in bubbling at the top. One pound of jalapeños makes about 2 pints; I made 4 half-pints. Since this is my first time lacto-fermenting, I wanted to ensure that I still got some jalapeños even if I ended up with a bad jar.

In a bowl, mix the filtered water, whey, and salt. I mixed it right in a measuring cup since it has a spout. The water needs to be filtered because chlorine will interfere with the fermentation process.

Carefully pour the brine over the jalapeños so that they're completely covered. Ferment for 3 to 5 days at room temperature.

After fermentation, move the jalapeños to the refrigerator. They will last at least 2 months in there.