Fermented Jalapeno Mash

 

I love anything jalapeño! I was interested in making hot sauces, through this I started learning about fermented peppers being used as a base for hot sauces. So naturally, I went straight to Costco to buy their 5 pound bag of jalapeños. Thus began a new culinary adventure. 

Fermented jalapenos taste amazing. I put them on just about everything. Envision this - spooned on pizza, scooped on chips, mixed in cream cheese for your morning bagel, spread on a sandwich, baked in bread - trust me, the list is endless. 

Don't confuse "fermented" with "pickled". The process and taste are very different. Ferments don't have the sharp vinegar bite of pickles; there is a distinct, more mild and earthy flavor of ferments.

Making these are a safe risk - if you like jalapeños, then I bet you will like fermented ones as well! 

Ingredients:

5-6 pounds jalapeños

3 Tablespoons salt

1. Wash jalapeños

2.  Remove the stem ends and seeds. I have an amazing tool that slips inside and pulls out the innards. 

 

3. Chop into small pieces, then blend in a food chopper. If you don't have a food chopper, you can cut with a knife into tiny pieces, or a mandolin using the smallest blades.

4. Stir in the salt. 

 

Sometimes the jalapenos are very juicy and can get quite foamy. This is just fine. The bubbles will die down. 

5. Pack the jalapenos into jars. 5 pounds will fill half gallon jar, or split into smaller jars.

6. Sit the jar into a bowl to catch any bubble over. Top the jar with the screw on lid, but leave a bit loose so that air can escape. Sit on the counter, out of direct sunlight. About 65 - 70 degrees is nice. If your house is warmer than that, you could sit it in a cooler spot like the garage or a cool closet.

7. It will begin to bubble over the next few days.

 

8. Each day or so, use a big cooking spoon to push the peppers down, and allow the juice to flow up. What you are doing is pushing the air out. You want the peppers to stay below the brine "juice". This will help to eliminate any mold growth.  

9. After a week, start to taste. When you like it, it is done. I like to give them at least 2 weeks to a month. Once you like the flavor, stick the jar in the fridge. They last a very long time.

10. It is rare, and I have never had mold grow, but I have read about it happening. Mold is light green and furry. NOT to be confused with Kham Yeast. Kham yeast is very common, normal and harmless.  Kham yeast is a fine white layer that will form on the top of the ferment. Once you are done fermenting your jalapenos, gently scoop off the Kham and wipe the edges of the jar. Once refrigerated it will likely not come back. If it is still fermenting, just leave it until it is done, otherwise you will end up scooping out a lot of your peppers because it will continue to come back. 

This is Kham Yeast. NOT mold!

 

 11. Enjoy! Be creative. Sample in any way you can dream up.