Description
Lactic acid fermentation creates complex heat and fruit esters while preserving peppers.
Technical
Lactobacillus species convert sugars to lactic acid (pH 3.4-4.6), while capsaicinoids (C18H27NO3) remain stable; pectinases from fruit breakdown soften texture.
Culinary Significance
Develops layered heat perception and rounds harsh capsaicin edges through ester formation.
Science
Primary Reaction
Heterolactic fermentation
Parameters
Temperature
22°C optimal
18°C to 27°C range
Time
14 days
5 days – 28 days
Equipment
Glass fermentation vesselAirlock systempH meterBrix refractometer