RE: [CH] Re: [CHV5 #76 pepper fermentation
Pieters, Rob (Rob.Pieters@Netherlands.honeywell.com)
Tue, 13 Oct 1998 16:25:51 +0100
Kristoffer is absolutely right on the yeast thing, as a wine maker too I can
verify that letting the wild east doing the job will normally not give the
result your looking for.
Before start the fermenting you have to kill all the little devils or put
them a sleep until your yeast has take over and can destroy them.
For this you have to use a conservator, I'm sorry but don't know the
translation but I'm using Kaliumbisulfiet about 1 gram/10 liter or kg.
fruit, the sulfur component kills or put all micro organism to sleep for a
while.
After 24 hours most of the sulfur has gone and it is safe to add your yeast.
Rob
> ----------
> From: Kristofer Blennow[SMTP:kristofer@blennow.se]
> Sent: maandag 12 oktober 1998 17:59
> To: chile-heads@globalgarden.com
> Subject: Re: [CH] Re: [CHV5 #76 pepper fermentation
>
> On 12 Oct 98, Cameron Begg wrote:
>
> > 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.
>
> 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
>
> ______________________
> kristofer@blennow.se
> http://www.blennow.se/
>
>
>