May
22

Lacto-Fermented Jalapenos

by

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This is a process “recipe” rather than a more traditional one.

cleaned, sliced jalapeno peppers to tightly fill your choice of jar size. Save one pepper to cut into thirds to cover the slices.
3 cloves of garlic, sliced (more or less, according to your taste)
basic brine

Prepare your brine of 1 tablespoon sea salt or other non-iodized salt to 2 cups of water. Let cool.

Pack the jalapeno peppers and garlic into jar(s). Top with the larger slices. Cover with brine, making sure the slices are submerged. Top with lid and airlock (if using), and place in a dark space for at least 4 days. When desired flavor is achieved, store in refrigerator.

If you want a milder pepper, remove seeds and membranes from the peppers.

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