After spending the last two months making batch after batch of fermented jalapenos, I can confidently report the following: it’s easy, inexpensive and ridiculously fun. This post is the first in a series – other posts will follow with particulars. The purpose of this series is two-fold: it will record what I did this season with hot peppers, and it might convince you lovely peeps to start your own batches of fermented jalapenos before the season’s caput. Ready? Continue reading →