RE: [CH] CHV5 #76 pepper fermentation

Cameron Begg (begg.4@osu.edu)
Thu, 15 Oct 1998 08:02:32 -0500

Hi C-H's,
Rob wrote:
>And it's also true for this kind of fermentation, some wild yeast can
>destroy your product very easily.

It is my understanding that at 15-20% salt concentration, only the salt
tolerant yeasts can survive.
                     Regards,               Cameron.