How to Make Fermented Jalapeno Peppers | Lacto Fermentation
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- เผยแพร่เมื่อ 18 มิ.ย. 2019
- A great way to add tons of flavor and probiotic rich foods to your meals, these fermented jalapeños are so simple and delicious. An easy way to preserve your summer harvest, learn how to make fermented jalapeños with just two ingredients. Click SHOW MORE for sources 👇🏻
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I love adding a little garlic and some chopped carrots to my jalepenos.
Kaitlyn Whalen does that make for spicy carrots? Lol
@@studioalexis1725 yes. They dont get as spicy as the jalapenos but still got a little kick. I like to eat them by themselves.
I have a question about salinity. I think I did a 2/3 ratio of salt to water (per the recipe). Meaning, I made three batches, used three batches of water and only two batches of salt. Will this mess things up? @farmhouseonboone
I love them when making a small batch of chili, also use fermented onions, so quick and easy! Thanks Lisa ❤️❤️
These look delicious! We are definately going to have to try this!
I’ve been wanting to ferment some veggies from my garden but was too afraid. Thank you for making this easy. I just ordered a set of both through your link. I’m so excited! God bless you and your family!
I’ll have to try this, I LOVE jalapeños! So thankful I can still eat them while pregnant 🙌🏼
Love adding this to cornbread, eggs and sometimes my salad dressings
Yum! I love watching your channel to relax.
Looks so good, and so practical as well. God bless!
I think you’d really enjoy the “It’s Alive!” series by Brad Leone
I agree. He has a great personality to boot.
OH, will have to try this one =) Thanks for sharing.
I am going to try this today.Thank you so exciting
Yes! Been waiting for this 😍😍😍
Thank you. I am totally going to try my own batch.
Can’t wait to try this I have a ton of jalapeños to pick in my garden! Just made your fermented pickles two days ago for the first time, hope they turn out right :)
this video was nice to see! I never thought about fermenting jalapenos. I have dehydrated them. I have one grandson who loves dehydrated jalapenos. He eats them like potato chips.
THANK-YOU, This is exactly the vegetable I was most interested in seeing. I love when you lay the table and bring out those enormous old glass jars of fermented vegetables. I love too how efficiently you prepare and serve meals. Somehow magical! 🥒🍆🍅
Hi 👋
Very helpful video thank you!!
Gonna try this!!
Definitely gonna try to make it
Awesome. Thank you
We love spicy too, even my kids. Never tried fermenting them but I am going to!
I love Masontops fermenters! I make hot pickles with hot peppers and garlic. Again I use my kefir whey to ferment, they are awesome!
I just discovered your channel and I’m obsessed!!! I want to start making all the things!!!!! Haha
Thanks for sharing your natural living ways with us!
You are so welcome!
I love your channel and love fermenting! Will you make one of your lunches from the blog please❤
Man this takes me back! When I was pregnant with my son, I went through 3 jars of jalapeños in my first trimester. Like I ate them straight out of the jar it was ridiculous! My fiancé just stared at me like 😧
Awesome. ..blessings
New subscriber. First time fermenting and I just followed your directions. Hoping they turn out good. Thank you!
good luck!
Omg thank you! I’ve always heard there was no way to ferment jalapeños!
A little rhyme I read says it all.
Under the brine, everything's fine.
I just put three quarts of jalapenos up to start when I found this.
Greetings from Poland!
I fermented my first batch of jalapenos a couple of weeks ago and you are so right about the heat woo, but they are so delicious. I used a little of lime peel with sliced garlic. Give it a try you will be amazed.
I ran out of weights while doing a large batch of garlic. I found the lids off parmasean cheese cleaned and flipped upside down work perfectly in a straight wide mouth ball jar. The lid keeps everything submerged when you put just the right amount of veg and brine in.
Bet those would be great in cornbread 😊
These recipes and your others would make a great collection for a cookbook
yum...
Anyone interested in learning about fermentation, look up Katz The Art of Fermentation pdf. It's free online, support the man with a real book purchase if you can. It really shows, just like this wonderful woman has shown, how easy it is to ferment foods.
Yummm😋
Thanks for your videos. I’m learning about fermented foods and you’ve got such great content. You mentioned that the jalapeños have lactobacilli on them already and fermenting will allow that to grow while inhibiting other bacteria. Do all vegetables and fruits have naturally occurring lactobacilli on them, because I noticed no one adds lactobacilli when fermenting. If that were so, wouldn’t eating these foods raw but unfermented still be a source of probiotics? Also if you had powdered lactobacillus in a probiotic supplement, could that help to expedite the fermentation and ensure that it’s lactobacillus that’s being proliferated?
OH MY!!!! I honestly don't think I'll EVER eat another jalapeño any other way!! They are amazing like this, and SO EASY!! I have two questions for you about this. Can I use the same brine for any hot pepper? I am growing Serrano peppers in the garden and thought that this would be a great way to preserve them. And as I consume the peppers, there is a lot of liquid left in the jar, can I drop into the same jar more fresh peppers? Or can I use the "old" brine to ferment new peppers in another jar? I also LOVE your fermented salsa recipe - once you've had it, it's impossible to go back to store bought salsa!! Love your channel Lisa - I have learned so much from you in many areas of my life!! Thank you so much!!
This brine will work great for any pepper!
Farmhouse on Boone this is a great channel you inspire a lot of people with all your content in your video's thanks for creating this...I'm going to make this Jalapeno Fermentation looks Yummy...I hope my Talent show channel can reach as many people like your channel does every day...Keep up the great work you and your family is stunning....A+A+A+
Have you ever done fermented asparagus or carrots or anything else and if so would you make a video on it
You know some kids like jalapeños too.
I believe Redmonds real salt has iodine in it. The book The Salt Fix a book written by a doctor said that is one reason it is so good because of minerals and iodine.
I jump every time you slice the hot pepper . your fingers are so close to being cut. I love love loooove your videos, you just scare the mess out of me when you're cutting.
Newbie 🙌 after the five ish days of fermenting, do you just put the whole jar in the fridge? Or do I need to drain the liquid first and put into a different jar. Thank you. P.s love your channel
Kimchi video please! :)
If you took out some of the seeds, do you think it would be less spicy?
Once you transfer to fridge, do you take off the special tops?
Waiting on my water with sea salt to get warm. My hubby loves jalapenos and my 2 adult sons.
Could you do whole jalepenos(veggies), or is the cutting important to the process?
Is it okay to use some of the brine from homemade sauerkraut for a starter for the jalapenos? P.S. I love those easy-lift glass weights, too!
I love chillies but only mild so I could use mild ones or would they still blow your head off ?
The Redman salt mine is near my home.
Just finished a jar of these... Thank you for the inspiration! Do you ever make use of the left over fermented brine? Feels so wrong to throw out!
I like to add them to homemade salad dressings, you can also incorporate them if you're making a sauce, for some added flavor, etc. 😁
Thank you for sharing exiting recipes with easy explanations. 🤗 But I do have a question; why can’t iodized salt be used for fermenting?
I have this question, too.
The Lactobacillus bacteria is needed for lacto-fermentation. Killing the bacteria needed for lacto-fermentation would be counter-productive. Iodine kills bacteria. Iodized salt contains iodine.
When you use your pink lid do you still use the weight?
I have stomach issues so this might be a good idea and when you have the new babes with you be able to eat these fermented veggies and nurse ?
Once the fermented vegetable goes into the refrigerator is it still important to keep it under the brine?
QUESTION PLEASE HELP: How does the cabbage leaf not cause mold when it would be in/out of water at the same time.
Once it is done fermenting and your putting it in the refrigerator, is your weight no longer necessary? I bought the glass weights and the lids and I am excited to try it out! I have a lot of jalapeños coming in out in the garden!
It will last longer if you keep a weight on top so they don’t make contact with the air if and when they hit the air they will start to mold.
Hi, how long do these stay good for once you put them in the fridge?
months, like 4-6
How long will this keep in the fridge?
love this recipe, my only suggestion….. use bottled water…
A week ago I started a mix with Anaheim pepper, jalapeños, serranos, fresh garlic, and quarter of a red onion. Just tried one out of the jar and I swear I recognized the flavor from somewhere else. Up until a few years ago, one of the major grocery chains around here (Safeway) had a Salsa Fresca that was very fresh and had an absolutely delicious unique flavor. Then something changed and it tastes much different - overpowered by cumin. Not sure if that was the only change, but the salsa isn’t worth the money anymore. I really don’t like cumin in salsa. But after tasting some of the peppers that I’ve been fermenting, I’m pretty sure that Safeway’s salsa Fresca was made by lactofermentation. Or at least the peppers were. Always had to get it out of the refrigerated section in the deli.
I was pretty bummed that my favorite all-time salsa was ruined and gone forever. But I think I’m going to be able to re-create it.
I’m curious, was that combination of peppers that you fermented spicy? I have a variety of non-spicy peppers and a jalapeño bush and I was thinking of putting one or two jalapeños in with all these non-spicy ones because I don’t like real spicy food. Would that work?
@@terryhall2299 I would experiment with a couple jalapeño slices to n the jar. Or do the jalapeños separately with some garlic and onion and then add them as tolerated to whatever meal you are preparing.
Can you ferment something like shishito peppers or a milder pepper instead of jalapenos?
Is it safe to transfer the fermenting jalapeños into a different jar, so I can use the mason jar for something else?
Just wondering how much salt to add to about one 8oz jar?
Would the peppers be milder if fermented with out seeds?
Can you add additional spices to flavor the brine without affecting the fermentation. Thanks for your time.
Gabe
I'm sure you could!
I know what I need to buy at Amazon Prime Day : a fire extinguisher !!! I cannot talk anymore they are flames coming out of my mouth ! Even my husband who loves very spicy food had lost the word when he tasted this fermented jalapeno. I started the fermentation 3 days ago and they are really VERY spicy. How they will be in 5 more days? More spicy ? What is the magic thing I need to do to make them OK and be able to eat them. Maybe changing he salty water and when I will put the jar in the fridge Can I take the weight off the jar ?Thank you for you good advice.
What is the difference between pickling and fermenting? Or is it the same?
I think pickling involves using vinegar for the desired sour flavor, and with fermenting, the sour flavor actually comes solely from the fermenting process. Someone correct me if I'm wrong!
So i just recently switched to raw milk. I loved milk kerfir from organic pasteurized, so i tried it from raw milk, and oh my goodness. I lost my interest in kefir now. I didnt not like the smell and the taste was not pleasant to me. Do you think its normal bc im not used to it, or did i do something wrong in the process?? I had used kefir grains in the quart size jar for 1.5 days standing on my counter. I wonder if my grains are just adjusting to the raw milk
It is definitely acquired! Ihave heard it described as "disgusting". 😂We actually all love it, even all the kids.
How long can you keep fermented Jalapenos in the frig?
Im trying fermenting for the first time im fermenting chili pequin i used a 3% salt brine i dont see mold its day 3 it smells "off" im a little nervous
So I just did this….when I took out my rock weight the brine that was trapped in the plastic bag was not clear….now I’m nervous that that’s not good. I also found two fruit flies in the brine 🤢 so I’m assuming that with just the fruit flies you throw it and then on top of that the liquid not being clear??? I’m afraid to even try these after the work and the wait…ugh. What are the rules/indicators that I need to throw these?
Hi Lisa
I made fermented Giardiniera I left it ferment at room temperature in a dark cupboard but I accidentally left it out for 5 days before I put them in the fridge, is it still ok? The liquid is cloudy and there isn’t any mold and it doesn’t smell bad. I was worried because after rereading the recipe it says to only leave it out 3 days.
It is probably ok if it doesn't look or smell bad but I can't say for sure...
I don’t see where you got the weights! ☹️
I'm curious, can you remove the seeds to make them less hot?
yes! thats what I was going to suggest
More importantly if you want to take away heat, remove the pale flesh that the seeds are attached to. That's where the concetration of capsaicin is the highest.
After you place them in the refrigerator, how long are they good for?
they will keep in the fridge for a few months
How you eat them?
Is there a way to make a sweet-hot fermented pepper?
I tried to do your pickles with the 5 tbsp of salt and it was way way too salty for my family. I wanna try these but what is the least amount of salt I can use when fermenting vegetables?
I dont think there is a definite answer if you like it less salty maybe try with just 3 the next time? I find it so hard because I am an exact measure person and when people are like play with it im like nooooo it needs to be exact lol
You only need 2%-3% salt by weight.
Does the brine not have to be to the very top like it does with sourkraut?
I find it's best to just fill the jar but the most important part is that the peppers are completely submerged.
How long is the shelf life for fermented items?
It just depends on the item! Veggies can last up to a year
Why should we not use salt with iodine?
I'm curious- is pickling the same as fermenting?
Pickling would use vinegar or other acid to pickle. Fermentation is good bacteria growing to make a sour flavor- health benefits come from the fermentation, essentially a probiotic.
@@kindralanae thanks! Curious, does the result taste the same as it would if it was pickled?
Similar... maybe a bit less tart and acidic... not so puckery...
Would cutting out the membranes and seeds help cut the heat? I love jalapeños, but not super hot ones🌶
Yes!
Farmhouse on Boone have them fermenting now, along with my Day 3 sourdough starter and my ongoing milk kefir...and have cleaned up and re-seasoned my cast iron cookware (one is about 75 years old and another about 100- family heirlooms) This quarantine is allowing me to be productive after binge watching my favorites of your youtube videos again😀
Amanda D -I made them for the first time a month or so ago. I did remove the seeds and membranes, but was still a bit scared to try them. Fed them to my husband and he loved them, so then I did, too. SO GOOD! Just right spicy level...maybe even a little on the mild side, in my opinion. Really good, though...a bit crunchy, lovely addition to meals. My favorite so far has been on top of pulled chicken nachos😃
Lisa can I make these with whole jalapenos???
yes, you can
How much salt per a cup of water?
Can you describe also for people who went to school, what is the salt percentage of the brine? Maybe use grams, liters, nobody understands your spoons and handful measures.
www.farmhouseonboone.com/how-to-make-fermented-jalapenos/
You dont have to use white vinegar?
When lactose fermenting, you use salt and water...
Why can’t we use iodized salt?
It kills the good bacteria.
I just love them but.. there is an exit wound to deal with..
What is the difference between fermented jalapeños and the store bought nacho jalapeños? Those aren’t very spicy.
The store bought ones have just been canned...not fermented. Fermentation turns veggies into a probiotic food that is healthy for your gut
Oh my god! Your knife looks so dull! You shouldn’t have to saw those peppers.
Don't tell me my hot pepper to meat ratio. These balls are red for a reason
That knife seems quite dull. Dull knives lead to bad accidents!
Instead of saying "halaPEEnyo" say "halaPAYnyo" and maybe we can be friends again.
Please sharpen your knife.
😩🥴🤮