Aktualisiert: Feb 5
One of our favorites - lacto-fermented Jalapeño peppers.
Their season starts usually around mid May. That's when those beauties show up.:
This recipe is inspired by how some hot pepper pickles are made in India. Although it is a very simple recipe, the results are so delicious, that I also use it to make other fermented hot peppers.
Making a 30 kg recipe requires a lot of slicing, but it's well worth it!
Next, comes the unrefined sea salt & we let the peppers sit overnight.
Next day, we add sliced onions, chopped garlic, popped brown mustard seeds & finely chopped Preserved Lemons.
After mixing, our peppers get transferred into the glass fermentation jars.
In those jars they spend a minimum of one to two months.
And then we transfer them into our retail jars.
Below is the retail label.
Ingredients: Jalapeños, Filtered & Revitalized Water, Onions, Unrefined Sea Salt, Preserved Lemons, Brown Mustard Seeds & Garlic