Ever had a sour pickle? What about real sauerkraut? Kimchi is something similar that I really like. What do all these foods have in common? They are saured with a process of fermentation, and preserved with salt. This is the original pickling process, and is far superior to the acid pasteurization process that is used for making modern pickles like my Jalapa Style Pickled Jalapenos. The vinegar in acid pasteurization causes the food to be too acidic, and causes digestion problems for me. When I started learning about sauering, I decided to try doing this with my Jalapenos. This process is simple but it takes a long time compared to the acid pasteurization process.
I have just harvested a couple of pounds of Jalapenos, and was going to pickle them in the usual way. But the Great Spirit, Kokopelli, whispered in my ear, and said try sauering them instead, so I went that direction. There is no acid in this process, just the Jalapenos, Onion, Garlic, Salt and Vitalized Water. I am going to start with the Onion on the bottom for flavoring.
Update on 12/19/2011, here are the Sauer Jalapenos after four days of fermenting. Notice the foam around the edges of the saucer. The "wort" is active and producing Carbon Dioxide. I will let these ferment another 3 days and then transfer them into storage containers, and put them in the fridge.