Lacto-fermentation is the process that people have been using since early times for preserving food over long periods without the need for a freezer or canning. Lactobacilli is a natural bacteria found on the surface of all living things that helps prevent decay. During Lacto-fermentation these helpful bacteria change sugars and starches into lactic acids that are beneficial to the body.
The fermentation actually improves digestibility, increases vitamin levels, and produces enzymes that are both antibacterial and anti carcinogenic. The lactic acid keeps the food in a state of preservation and promotes the growth of good bacteria in the gut.
What is really awesome is the fact that lacto-fermentation is really easy, pretty much everyone has the ingredients and it doesn’t require any special equipment. All you have to do is cut up the jalapeños, make a brine using salt and water and add a bit of whey (which is the liquid found on yogurt). You place the ingredients in a mason jar and let it sit on the counter for a few days and then it is done and ready to move to cold storage.
My husband enjoyed some lacto-fermented jalapeños on his nachos the other night and thought they were even better than the fresh jalapeños!