Description
A traditional Latin American method of preserving chorizo sausage through fermentation.
Technical
The fermentation process involves the action of wild yeast and bacteria, such as Lactobacillus plantarum, which break down the sugars in the chorizo and produce lactic acid, creating an acidic environment that inhibits the growth of pathogenic bacteria. This process typically occurs at room temperature and takes 2-5 days.
Gear for Latin American Chorizo Fermentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.