Re: [CH] CHV5 #76 pepper fermentation

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• In reply to: Cameron Begg: "[CH] CHV5 #76 pepper fermentation"

> Rob and Kristoffer are missing the point.

Hehe... interesting debate that started. No... I am not missing the 
point. I clearly see the difference between wine making and these 
other things. I was just interested to know...

1. If there are any cultivated microorganisms to get... and if they 
are commercially used... for making fermented peppers or 
sauerkraut... or if even commercial makers rely on "natural/wild" 
microorganisms.

2. How safe it is to make these things at home.

The discussion goes on, hopefully...

All the best,
Kristofer

• Next message: Kristofer Blennow: "Re: [CH] Wild Yeast"
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• In reply to: Cameron Begg: "[CH] CHV5 #76 pepper fermentation"