What You Need to Know
Lactobacillus species convert sugars to lactic acid (pH 3.4-4.6), while capsaicinoids (C18H27NO3) remain stable; pectinases from fruit breakdown soften texture.
Develops layered heat perception and rounds harsh capsaicin edges through ester formation.
Key Parameters
Temperature
22°C
18°C - 27°C
Time
14 days
5 days - 28 days
Equipment
Glass fermentation vesselAirlock systempH meterBrix refractometer
Steps
- 1.
Jerk marinade (Jamaica): Softens raw pepper harshness while building flavor layers
- 2.
Chow chow (Trinidad): Preserves seasonal produce with functional microbes
The Science
Primary Reaction
Heterolactic fermentation