Fermented Jalapeños - Bärbucha Fermenterei

One of our favorites - lacto-fermented Jalapeño peppers.

Their season usually starts around mid May. That's when these 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 super delicious.

Making a 30-40 kg recipe requires a lot of slicing, but it's well worth it!

Next, comes the unrefined sea salt and we let the peppers sit overnight.

Next day, we add sliced onions, chopped garlic, popped brown mustard seeds and 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

To purchase / zum Kaufen klicke bitte hier