Re: [CH] Chile fermentation?
Mike Benson (mbens@execpc.com)
Tue, 2 Jul 2002 11:52:59 -0500
> I'd like to make a tabasco-style fermented hot sauce.
> Where do the microbes come from to do the fermentation?
I asked about this last year. From what I remember, the microbes you want
supposedly exist naturally on the pods. The fermentation is usually done
with a very high salt concentration, where we hope only the "good" microbes
can survive.
> I routinely ferment my chile seeds, so can I use the "juice" from that and
pour in my chile mash to get the fermentation going?
I've never heard of anyone fermenting chiles seeds. What do you do with
fermented chile seeds? Using the "juice" depends on how you started the
fermentation.