Re: [CH] Fermented Mash Sauce Questions

Kristofer Blennow (kristofer@blennow.se)
Tue, 5 Jan 1999 13:27:35 +0100 

Mark,

I spent the past months researching this subject. I haven't really 
been ready to publish it all on the web, but I will "in due 
course"...   ;)

On 5 Jan 99, Mark Ellis wrote:

> 1. How long should I ferment it out for , has now been going for six
> months? 2. How do I best process it all - strain, puree etc?? 

I am not sure of either of these questions. If the lactic acid 
bacteria (LAB) fermentation started early and healthy, it would have 
been enough with say 14 days....  down to a pH of about 4.5. I am 
sure that L Plantarum would survive and continue fermentation long 
after that, but it would be more a question of taste than of 
preservation.

In lack of natural LAB I have used fermenting Korean "kimchi" as a 
starter culture for pepper fermentation. I suppose your mash does not 
"bubble" anymore?

> 3. F.Y.I.
> the mix is about 15 litres of cayenne types wizzed in the food processor
> and then adjusted to 20% salt with a few cups of vinegar every couple of
> months to beat the furry buggers growing on the top.

20% salt with vinegar? Hmmm... not sure what you mean by that. For 
fermentation usually 2-3% salt content is required to select the 
bacteria wanted. Lowering the pH with vinegar will of course make 
most LAB diminish and you will not have fermentation at all...  
rather "ripening" with chemical processes.... like an old wine.

What do you mean by "furry buggers"? If that is mold, you should be 
very careful with possible mycotoxins... Unless you are already in 
the 80s and ready to die...   ;)

> Luckily I work for a Pathology company that also does a lot of food
> analysis so I can send a sample off for bugs!!

Yes, without that I would not even taste your soup... it seems kinda 
risky to me...

> "If it is worth doing, it is worth doing to excess"

So let me have a few more shots of "Fireman's Bitter" ...   ;)


Kristofer




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