Fermenting Jalapenos - How To Ferment Jalapenos | Fermented Homestead
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- čas přidán 10. 07. 2024
- Today we are fermenting jalapeños. I'm going to show you each step complete with how to and tips and tricks for fermenting.
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True sign of someone that loves heat. Shock and awe face, then "I need another one!"
Your the new fermentation queen on CZcams. I like watching your fermentation videos. Thanks for sharing another great video. Your friend Bryan
That’s awesome, thank you! 😃
AMAZING! 👍🏼👍🏼😊
1 tbls salt to 1 pint water
7 weeks
It’s delicious!
@@FermentedHomestead have a batch fermenting in the cupboard right now, thanks to you, Anna. it's been 5 days now and they're looking good -- bubbly, cloudy. i tried fermenting jalapeños in the past but they came out soft, a disappointment, not crunchy like yours. so i'm excited to try again. i almost always allow cabbage (and cabbage along with other veggies) to ferment for at least a month. based on what i saw (and heard!) here, i'll let the jalapeños go for a month too. we shall see!
@@FermentedHomestead the jalapenos came out great! i thought i let you know but it appears i didn't. you helped me sooo much, Anna!
and i've use the same salt to water ration for fermenting whole kirby cukes. also excellent. THANK YOU!! 👍🏼👍🏼😍
@@erosamuk that’s awesome! I’m so happy to be able to help 😃
@@FermentedHomestead i've been touched by an ANGEL! thanks again, Anna!! ❤
Thank you you did all the work.
Greetings...There's something about you that is engaging - meaning how you present yourself and your personality is natural and enjoyable, your expressions are funny sometimes. Great to see the Fido Jars in action and your knowledge with Fermenting. Cheers from Australia.
Thank you 😊 I’m happy you’re here for some fermentation! 💜
Yum! Salivating here watching the taste test part. Those look amazing.
Oh they are so yum!
I can't wait for our peppers to grow so I can try this!!! Your ferments look so yummy 😋!!!
Me too! It’s going to be so ouch fun fermenting what we grow 💜
@@FermentedHomestead most definitely 💚🌱❤️
I'm excited to try this!! Friendly tip....when I had to work with hot peppers and no gloves... I put sandwich baggies over my hands!! Love your channel!!
That is a great tip!! Thank you 💜😃
@@FermentedHomestead So here is another 'pro tip' from NM, where mom's give jalapenos to their babies instead of pacifiers. If you have to handle jalapenos without gloves, don't rub your eyes, don't touch your lips, and for God's sake, if you're a man, wash vigorously before urinating.
Trust me on this.
These look yummy
One of my favorites.
Thanks for the ph numbers Anna. I just checked my fermented cukes and thought they had to be under 3.0. They were only at about 3.7 so I left them to go longer. Now I know I can eat them.😊
Outstanding vid! So much fun!
Thank you! I’m happy you enjoyed the video 😃
Thank you Anna for this info. I am getting ready with the peppers in my garden to try fermenting them. This helps give me confidence. 💗.................Patti
You are so welcome! I can't believe I didn't reply yet! How did the fermenting go?
Yeah, I want to try that one too.
Let me know how it goes 💜
@@FermentedHomestead I will.
Hi Anna. Nice meet you and look forward your journey and videos
Nice to meet you Christina! I’m so happy to have you here 💜
Jalapeños is my starter. Habenero is my preference and ghost it my hottest. I made pickled cucumbers mixed with 1lb Jalapeños 1lb Serrano 3-4 Habenero and some ghost pepper slices. Amazing hot pickles.
That sounds SO good!
Brilliant - 14.20 when you tried one of the bad boys , I have just started fermenting (about 1 month) but will defo be trying the jalapenos for longer than a week , I want the same reaction as you - Thank You
Welcome to fermenting! It’s so much fun 🤩 The longer the better! One jar always gets lost in the fridge and once’s it’s aged it’s even more amazing!
So I just did my 1st batch
Yay!
Loved this authentic non cut video!
That's where we learn the most from and it's simply human!
Could l just blend the end result and have hot sauce?
Others add white vinegar to it but that's firstly disgusting and GMO if not organic and unnecessary seen it's lactofermented and kept in the fridge most times anyway.
You totally can do that! It would be super tasty! I see no reason to add vinegar to it, it is plenty acidic 💜
These are our favorite! We put half of it all in a blender and make hot sauce.... Usually more garlic, blend in the onions, too! Yum.
We do not add vinegar. In fact we use the liquid interchangeably with vinegar as a condiment sometimes. This liquid is great!
Can you use some of the juice from a previous ferment (I have some left over from my last giardiniera) to get a headstart on the ferment process?
You sure can!
I am in Thailand and at the table they use sliced Thai Peppers in Lemon juice, simple but tasty. And my Wife is horrified, but I like that sauce just as the Peppers start to go South, mmmgood!
Try Habaneros, in cooking they have a wonderful smoky flavor! They are high on the heat scale, but in food they tend to come on slow! But good luck trying to go to a second helping, it is like you burned your flesh, and then exposed it to the desert sun, ouch!
Thai peppers are the best to munch on in the garden, that and buena malata (can’t remember how to spell it). My husband makes peanut butter soup with habanero peppers, it’s one of my favorite soups!
Is it normal for the brine to be a little cloudy during the ferment
This procedure looks very like the pickled jalapenos Ive made. Is fermenting the same as pickling? because yumm=.
I let the stems on and hold them while cutting the jalapeños
Great tip! Thank you, Ron! 😀
I love the "fruity" heat of fermented peppers.
My question ( and problem) my peppers always get very "Khamy". Is that a not enough salt issue?
I usually can keep it dipped off, it's just alot.
* edited because I don't proofread before posting.🙃
What did you add to the jalapeños. Was that water? Do you burp them daily?
That would have been a salt brine. I use a ratio of 2 tablespoons in a quart of water. No need to burp with the style jar I used but if you’re using a normal mason jar yes you’ll want to burp it
Would the Ph of the water you used affect the Ph of the ferment?
I’m sure it would to some degree. I would imagine it would change the time to get into the safe zone of under 4
@@FermentedHomestead We have very soft water here, there's only a few places that have limestone, they're easily found, there's a lime kiln. Time to re-purpose my pond water test strips. Take care.
Great idea, you might want to use a splash of a previous round ferment liquid to jump start the lower ph?
can frozen peppers be used
If they haven’t been par cooked before freezing they can be used as an ingredient but I wouldn’t recommend making them the star attraction, they get kinda mushy
@@FermentedHomestead thank you
Do the onions you put on top absorb some heat? Are they good?
They sure do and they’re delish!
I gasped when you opened the lid and it was bubbling so much!!! That’s never happened to me!! Do you think it’s because yours was airtight????
Does your jalapeños get mushie?
They might lose a bit of the raw crunch but not mushie at all
If fermented foods tend to mush a bit, you can add things to help maintain the crisp raw crunch. Bay leaves I think it was. One or two per jar. Probably saw that on "Mary's Nest" channel.
Do you burb that dayly?
I do not, only periodically unless it’s a fruit ferment. It is advised from many people though. It’s up to your comfort level.
Welp...got it all done anx realized I used tap water 😢
How many jalapeños
Wash hands with something silver, a spoon, the oil and jalapeno smell should come right off.