Spice up your taste buds with our latest video on fermenting jalapeño peppers! Discover the art of transforming these fiery beauties into mouthwatering, probiotic-packed delights that will elevate your culinary creations.
Join me in this video as I guide you through the simple steps of fermenting jalapeños – from selecting the freshest peppers to achieving that perfect balance of heat and tang.
Whether you're a fermentation enthusiast or just looking to add some zing to your meals, this video is your go-to guide for mastering the art of lacto-fermented jalapeño peppers.

Don't miss out on the chance to spice up your kitchen skills! Hit that subscribe button, give this video a thumbs up if you're ready to embark on this fiery adventure, and share with fellow foodies who crave the heat! #lactofermentedjalapenos

INGREDIENTS
1. large bowl of fresh red and green jalapeno peppers
2. 5 cloves of garlic
3. 2 tablespoons of sea salt
4. 4 sprigs of fresh thyme or any herb of choice.
5. 2 cups of water
6. A glass jar

INSTRUCTIONS
1. Wash jalapeno peppers with water
2. Slice jalapeno peppers making sure they are similar in size
3.Peel garlic
4. Make the brine by adding 2 tablespoons of sea salt to 2 cups of water and stir to dissolve
5. Transfer sliced jalapeno peppers, thyme, and garlic into a jar. Make sure the jar is tightly packed.
6. Push vegetables down using a tamper to ensure the peppers are compact.
7. Add brine to vegetables ensuring the vegetables are fully submerged in water
8. Place glass weights on.
9. screw on the lid and leave it on a counter to ferment for 2 weeks (or more if in a cold climate).
10. Transfer to refrigerator and enjoy

*** Once open transfer to refrigerator
***Lacto-fermented jalapeno peppers can last in the refrigerator for up to 3-6 months
***Always wash your hands before fermenting vegetables
***Place a try/plate under the jar during fermentation as the fermentation process could cause the brine to bubble over

I hope you enjoy this recipe for lacto-fermented jalapeño peppers!



Timestamps:
00:00 - Intro
00:45 - Ingredients
01:18 - How to prepare brine (salt water mixture) for fermentation
01:34 - slicing jalapeño peppers for fermentation
02:43 - Transferring jalapeno peppers for fermentation
04:00 - Adding brine to sliced jalapenos.
04:07 -Why fermentation weight is important in fermentation.
04:46 - How to know when fermentation is ready
04:50 - Opening a jar of fermented jalapeno peppers.
05:15 - Ways to eat lacto-fermented jalapeno peppers.
05:54 - outro


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