Lacto-Fermented Spicy Pineapple

Such a simple ferment, such amazingly yummy results!

I am literally sitting here eating the spears of pineapple out of the canning jar. I know that's a no-no because I'm introducing germs into the jar, but I don't expect it to last overnight, so I think it's OK.

These are that good. Really.

Each bite starts with a tingle on your tongue.
Then you taste the sea salt in the brine
and the heat from the jalapeños build.
It finishes with the sweetness of the pineapple. 
Every bite is a flavor experience.

This recipe meets the Chinese Doctrine of the Five Flavors:   Pungent (spicy), Sour, Sweet, Salty & Bitter.

• The Pungent is the product of the ferment and we also have the spicy in the jalapenos.
• The pineapple is both sour and sweet, as well as the ferment providing a bit of sour, and the whey adds more sweetness.
• Salt is from the brine.
• Bitter is another product of the fermentation process.  It is faint, but it is there.

Take a bite as you think about these five flavors and you can feel them as each hit your tongue.

It's quite amazing.

At this moment of time, this might be one of my favorite foods.  That says a lot.

 

This recipe comes from Oh, Lardy! and it is perfect just the way it is.  I hardly ever say that.  Normally, I can't stick to a recipe to save my life.  I have to tweak it in some way.  

Not this one.  I was drawn to the simplicity of it.  

I wanted to see if so few ingredients (pineapple, jalapeno, salt, whey, and spring water) would be able produce the proper layers of flavor.  

I thought "This one is so easy, I'll adjust it on the next batch".  But I'll tell you, this one delivered!

There are so many ways you could serve them after the ferment:

• With vanilla ice cream
• Grilled
• Or, even better, grilled with vanilla ice cream
• With a Gouda grilled cheese, instead of a pickle
• Take them to a party, unlabeled, and just watch the party goers faces (My husband and I are seriously considering doing this, because people will be shocked at the flavor difference.  We are lucky enough to have brave friends when it comes to food.) 

I will update you as soon as I stop eating them long enough to try some of the above.  I have 2 more pineapples sitting on my counter right now, waiting to be fermented.

So, hop over to Oh, Lardy! to grab the full recipe and let me know what you think.  

Are you as in love with these things as I am?