By Patricia Davis
*
Fermentation is one of the most
ancient forms of preserving
foods, and lactic acid fermentation
is the simplest and safest
way of preserving. Coming from
a family of Europeans, we often
eat many lacto-fermented foods.
Sauerkraut, green olives, capers,
grape leaves, and pickles. If you
have never fermented anything
before this recipe is for you.
Lactic acid fermentation spontaneously
occurs as soon as organic
matter (as in plants) is enclosed
in a limited space where
access to oxygen is restricted.
The lactic acid bacteria (LAB), a
microorganism called lactobacillus
planetarum, grow, oxygen is
consumed, and carbon dioxide
is produced. This method uses
a salt brine, sterilized jars, and
purified water, ensuring all vegetable
matter is fully submerged
for the week of fermentation.
Once fermented, they are stored
in the brine. Refrigerated, they
will keep crisp and fresh for a
week or two. If they start to go
mushy or you see any signs of
mold throw them out. I call this
recipe my LAB Jalapenos. Use as
a condiment, or as I do as an ingredient
in my Jalapeno breads.
I make these a few days before
I bake bread. If you wanted to
start fermentation this is the
easiest one for you. “From our
Kitchen to Your Table”.
Quail Hollow
Kitchens – LAB
Jalapenos
• 2 cups purified water
• 1 Tablespoon sea salt
• 2 cups sliced chilies
• 2 sterilized pint wide mouth
jars
This will take about three days
to ferment and no more than 5.
Lactobacillus reproduce well at
65 to no more than 85 degrees.
First, boil water and dissolve
the very fine sea salt. Allow the
resulting brine to cool to about
body temp, 94 degrees or less,
and sterilize the pint jars in
boiling water. Put the peppers
in the sterilized jar and pour the
cooled brine over them. Make
sure all jalapenos are pushed
down under the brine and cover
loosely with a clean linen tea
towel. In about two days you
may see bubbles forming and on
the third day the brine should
be cloudy and smell like a sweet
vinegar or pickles. Put on the
lid and store in the refrigerator.
These pickled peppers will
keep for two to three weeks
crisp. If jalapenos float on the
surface push them down with a
weight. I use a small juice glass
that fits just inside the jar. When
fermenting the motto is always
“when in doubt throw it out”; if
any mold of colored spots appears,
throw out your jar.
Comments or suggestions are
welcomed. Please contact Patricia
Davis at Information@QuailHollowKitchens.com.
For more information about Patricia
or her cooking classes go
to: www.QuailHollowKitchens.
com or follow on social media at
www.facebook.com/quailhollowkitchens
or www.instagram.
com/quail_hollow_kitchens
