[CH] Re: pepper fermentation

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Kit Anderson: "[CH] Wild Yeast"
• Previous message: Cameron Begg: "[CH] CHV5 #76 pepper fermentation"

Tony Lill wrote:

> Well, we're not making wine!

Quite true (and I have made sauerkraut). With brine-fermented things --
sauerkraut, dill pickles, green tomatos, etc. -- you will normally
develop a scum on the surface as the process is underway. The solution
is to skim this off every few days. The scum is not desirable, but it's
not considered deadly. The important thing is to make sure that the
peppers (cabbage or whatever) is completely submerged in the brine. The
easiest way to put a large plate on top of your mash and weight it down
with something. This will keep your peppers well away from air (a
villain) and slime.

David Cook

• Next message: Kit Anderson: "[CH] Wild Yeast"
• Previous message: Cameron Begg: "[CH] CHV5 #76 pepper fermentation"