Friday, September 30, 2011

Jalepeno/Onion Ferment

Thanks to Megh on her blog, Yolks, Kefir & Gristle, I decided what to do with the 13 ounces of Jalapeno peppers I picked this morning. She and her husband started with nine pounds of peppers, so mine had to be a mini-version. Please hop over to her blog and see the nice tutorial and beautiful photos of her Jalapeno pickles project. Taking off from her recipe, here is what I did:

Here are the peppers, washed:

I cut off the stem ends:

I also added one large onion and sliced all of it in a food processor. Then I put them in a stainless bowl and added 2 teaspoons unrefined salt and 1 Tablespoon kefir whey:

I rode my bicycle down the road to where some wild grapes are growing. I don't have any grape vines of my own, so this was the next best thing:

While I was retrieving the wild grape leaves, the other vegetables were sitting in the bowl and I let them sit for about 1/2 hour so the juices could come out more easily. Next, I put 2 of the leaves in the bottom of a quart jar, added the vegetables, pressed them down to get the juices to cover them:

and then I put the other two leaves on top and put two clean rocks on them to hold the vegetables under the juice:

Then I added a lid with an airlock in it:

Within 2 or 3 days, I expect there will be signs of fermentation. Then I will remove the airlock, put on a lid and store it in the refrigerator. I am thinking this is going to be delightful on my homemade burritos and a bit thrown into a bowl of soup and.... oh joy!

This post is linked to Simple Lives Thursday #64.


  1. Yay! That's a cute little airlock device -- so smart! I might have to get J to make one of those for me! :) Oh, and he also loves them on any Mexican-themed food (especially "taco" salad) and thrown into chili.

  2. Oooo! I will have to try this with my over abundance of jalepenos. How long will they last in the refrigerator?

  3. A LONG time. Months, I'm sure. The Kimchee I made last year never changed the whole time I had it and the process was similar to this.

  4. Do you still sell kifer grains on ebay? Thanks, Angela

  5. I have some water kefir grains on there right now, but I do not have extra milk kefir grains right now.

  6. I was reading the other day about adding grape leaves to pickle jars to help them stay crunchy. I wondered where on earth I would get grape leaves. Duh! Maybe off the vine in my yard? Haha.

  7. I wonder how they must taste fermented. HHmmmm? You got me thinking now.

  8. They are so spicy that I can't really detect the fermented flavor. I love them!


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