Pickled Jalepenos-Fermented Foods
Light My Fire: Pickled Jalapenos
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Explosively hot,
these pickled jalapenos will knock you out. Bring a fire extinguisher
to the dinner table when you serve these. Seriously, these pickled
jalapenos are most certainly not for the faint of palate. But they
sure are addictive and tasty.
A raw, probiotic food that explodes with
flavor, these little guys are unlike the conventional pickled jalapenos
found on your grocery store shelves that are canned at high heat in a
vinegar solution thus losing much of their natural vitamins and their
heat-sensitive food enzymes. Just as with sauerkraut, kimchi,
preserved lemons, or other lacto-fermented foods, pickled jalapenos
are rich in beneficial bacteria – those little microflora that keep our
immune systems running optimally. Moreover, when the peppers begin to
come into full force at your local farmers market, you can purchase them
in abundance, ferment them in just a few easy steps and keep probiotic
pickled jalapenos on hand throughout the winter ultimately keeping your
miles-to-the-plate low and your body well-nourished.
Jalapenos are a remarkable food. Strongly
anti-inflammatory, jalapenos represent a good source of beta carotene,
vitamin C, vitamin K, vitamin B6, folate and manganese. Their heat,
understandably, may limit the amount you can tolerate. Jalapenos also
contain capsaicin, that component of chili peppers that causes you to
experience a fiery, burning sensation when it touches your skin, lips or
tongue. Capsaicin has strongly analgesic properties when applied
topically – and wisely, I might add. Some researchers believe it may
play a role in the treatment of cancer as well.
A Mexican-inspired Supper
- 2-style Soft Tacos with Halibut and Beef
- Cortido
- Sour Cream
- Fresh Avocado
- Pickled Jalapeños
Pickled Jalapenos Recipe
This is a probiotic, fermented version of conventional pickled jalapenos that you’ll find on grocery store shelves. Best used with a moderate hand, these are a spicy and fiery condiment.Equipment Needed for Pickled Jalapenos
- 1 Quart-sized Vegetable Fermenter (see sources) OR
- Mason Jar
Ingredients Needed for Pickled Jalapenos
- 1 Quart Fresh Jalapeno Peppers
- ½ Onion, Sliced
- 3 – 4 Cloves Garlic
- 3 Tablespoons Unrefined Sea Salt
- 1 Quart Filtered Water
- 3 carrots,peeled and sliced
Instructions for Preparing Pickled Jalapenos
- Gently wash and clean the jalapenos, discarding any bruised, marred or mushy peppers.
- Add the peppers, garlic,carrots and onions to your vegetable fermenter.
- Combine unrefined sea salt and filtered water to create a brine and pour over the vegetables.
- Ensure that vegetables are below the water-line.
- Culture at room temperature until the jalapenos change color from deep green to an olive green as pictured above. This usually takes approximately 5 to 7 days depending on the temperature of your home.
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