Re: [CH] Re: [CHV5 #76 pepper fermentation

Kristofer Blennow (kristofer@blennow.se)
Mon, 12 Oct 1998 17:59:51 +0100

<italic><color><param>0000,0000,FF00</param>On 12 Oct 98, Cameron Begg wrote:


</italic>> Gregory wrote:

> >I recently learned about the process used in the making of sauerkraut.  A

> >process in which micro-organisms are selectively culled by the use of

> >salt addition, deprivation of oxygen, monitoring of temperature, and

 


> As I indicated recently, the fermentation of chile peppers is accomplished

> by naturally occurring salt tolerant yeasts. 


</color>First saying, I have no experience with fermenting sauerkraut or 
peppers, but I do have some experience with wine-making. 


When making wine, you seldom actually rely on natural yeasts, because 
they can vary so much, and the result is very unpredictable. Thus, 
you use yeasts that are highly cultivated to do the job you want. I 
think the same is true for diary products like yoghurt etc. Relying 
on natural microorganisms in these areas can sometimes even give 
downright dangerous results.


My question is, isn't it normal that also pepper fermentation is 
"triggered" by added cultivated microorganisms? And if you try to 
make a pepper "home brew", can you be sure that it is safe?



Curious, as always,  


Kristofer


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