Comments on: Fermented Jalapeño Rings

By: Mary

Mary — Mon, 24 Jul 2017 22:32:41 +0000

I’m going to try a variety of hot peppers since I have too many in the garden right now – sweet banana peppers and chimayo along with the jalapenos. In the past I did onions, peppers and garlic and had a ready made salsa (just add fresh tomatoes!).

By: Mary

Mary — Mon, 24 Jul 2017 22:30:23 +0000

In reply to Esther R.. I've also used non-dairy probiotic capsules that I opened and dumped in along with the salt. Very effective if you have a good probiotic!

By: Carrie

Carrie — Fri, 02 Oct 2015 01:16:22 +0000

This is just a nit, but the final product doesn’t look appetizing in a cloudy liquid. I wouldn’t show the jar to guests who might be curious. I think using a previous vegetable ferment with water would look much better.

By: Tamara Mannelly

Tamara Mannelly — Wed, 07 May 2014 16:40:42 +0000

In reply to Esther R..

Absolutely. For the jalapenos, you can just use a bit more salt and not use a starter at all. This is called a wild ferment and relies on the bacteria naturally present. You could use other things as well. Check out this post: https://ohlardy.com/what-you-need-to-culture-fruits-and-vegetables

By: Esther R.

Esther R. — Tue, 06 May 2014 19:53:56 +0000

May I use anything else to ferment besides whey? I have a food sensitvity to dairy. Is there another way to get whey?

By: Tamara Mannelly

Tamara Mannelly — Thu, 19 Sep 2013 14:41:38 +0000

In reply to Chris Smith. Peppers should stay submerged. A white film can be scraped off and the rest of the batch should be fine! You can use a weight of some kind to keep the peppers under the brine if you need to!

By: Chris Smith

Chris Smith — Thu, 19 Sep 2013 12:36:55 +0000

I tried this and a few of the peppers floated up above the water and ended up with some white, gunk growing on them. Does that mean the whole jar is bad? Or can I just pull the one pepper out and still use the rest of the jar. Also, there is some white film floating on the top of the water in some of the jars, is that ok? Do the peppers need to stay submerged, even when they are moved to the fridge? Do I have to leave an inch of headroom, even after I move them to the fridge?

By: Tamara Mannelly

Tamara Mannelly — Wed, 08 May 2013 13:55:18 +0000

In reply to Bri. These will keep for months in the refrigerator, as long as your refrigerator is 38 degrees or colder. I have had jalapeno rings in my refrigerator for over 6 months and they were still fine! Good luck!

By: Bri

Bri — Wed, 08 May 2013 04:14:34 +0000

Thanks for this! 🙂 I’m planning to try the non-whey version. Was wondering if you know how long they keep after fermented if left unopened and refrigerated?

By: Kelly Liston

Kelly Liston — Thu, 21 Mar 2013 17:49:48 +0000

In reply to Abbey. I have done it both ways. I don't have a good weight, so I just used a smaller lid from another mason jar to keep them under the brine. Why not give that a shot?