Fermented Veggies #2 : Jalapenos

This is another one of my favorite ferments - fermented Jalapenos.

It's pretty much like pickled Jalapenos except that instead of using vinegar as the pickling liquid, the vinegar is produced by lactic acid bacteria naturally occurring on the Jalapenos.

You can also use local green chilies but please don't expect them to taste like the pickled green chilies that you eat at the wanton mee stall. That one uses rice vinegar, so the flavor profile is different.

So. Very easy only. I bought two boxes of Jalapenos from Aeon. Simply wash and air dry the Jalapenos. Then slice them up.

I also added one clove of sliced garlic (optional) and dried bay leaves. The bay leaves will keep the sliced Jalapenos crunchy. If you don't add bay leaves, the Jalapenos will become mushy.

Then stuff all the sliced Jalapenos, garlic (if using) and bay leaves (just use one or two bay leaf per bottle) into a bottle (in my case one bottle was not enough). Leave some head space, don't pack all the way up.

The brine is 250ml water to 2 teaspoons salt. You may end up with more brine than you need or not enough. If not enough, just make more using this ratio.

I use Redmond's Real Salt or you can use any sea salt (without added iodine, because added iodine will kill the microbes). Table salt is too salty.

Just pour the brine into the bottle to submerge the Jalapenos. If you have a glass weight, use it to keep the Jalapenos below the brine.

Or if you don't have one, just ensure that the Jalapenos stay below the brine by pressing down daily (because they tend to float up).

I let the Jalapenos ferment for 3 days. The bright green color will change to a dull yellowish green.

They look just like the pickled green chilies from the wanton mee stall, eh? I also have a recipe for Pickled Green Chilies.

I keep the fermented Jalapenos in the fridge and I consume them with steak or burger patties. They are crunchy, tangy and salty.