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Lacto-fermentation
Posted on 6/29/18 at 1:50 pm
Posted on 6/29/18 at 1:50 pm
Any of you mess with this? I plan on trying it out this weekend with Banana peppers and habaneros, separately.
2
Posted on 6/29/18 at 2:59 pm to thedrumdoctor
quote:
Any of you mess with this? I plan on trying it out this weekend with Banana peppers and habaneros, separately.
I do when i make sour beer. But majority of the fermentation is coming from the yeast. Not much comes from the lactic acid bacteria.
Posted on 6/29/18 at 4:16 pm to thedrumdoctor
quote:
Any of you mess with this?
Sure. It's pickling. It's pretty easy to do and is one of those things that you will know when you mess up because you get rotten food instead of delicious pickles. Your nose knows. Keep it cool and keep it clean. Use a cheesecloth or something like that on the mouth of the jar, crock, etc. to keep bugs and dirt/dust out while letting air flow in and out and remember to skim it every day or so to keep any foam, scum, mold, etc. in check.
I'm assuming because you're talking about peppers, that's what you mean.
This post was edited on 6/29/18 at 4:43 pm
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