Re: [CH] Chile fermentation?
curtis epps (chilehead2@yahoo.com)
Tue, 2 Jul 2002 19:56:09 -0700 (PDT)
Tabasco is not actually fermented, its salt curred.
The salt content kills the lactic acid forming
bacteria which does the fermenting as salt curring
does for say meats and fish. If you actually want
fermentation to take place you want to make a brine
solution simular to the ones used in pickeling which
is water, salt, and vinegar. The lactic acid bacteria
are naturally occuring.
Pergatory pepper sauces are made from cayenne and thai
peppers fermented using my great grand mother's
reciepe for chile sauce which was also her recipe for
sour kraut.
Hope this helps
Curtis
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