Description
Lactic acid fermentation of Capsicum chinense peppers creates complex heat and fruity flavors.
Technical
Lactobacillus species convert sugars into lactic acid (pH 3.4-4.2) while capsaicinoids remain stable. Mustard's allyl isothiocyanate provides additional antimicrobial action.
Culinary Significance
Develops layered heat where fruity notes emerge first followed by delayed capsaicin burn.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
22°C optimal
15°C to 30°C range
Time
2-3 weeks
5 days – 6 weeks
Equipment
Glass fermentation jarsNon-reactive lidspH meterCheesecloth