Planning on making a few ferments. Ibsaw in another thread some time ago that you can buy capsules that always give you a sure fire ferment? Does anyone have the name of them?
salsalady said:I've used Caldwells Fermentation Starter with good success. It's a "one-shot" thing like yeast. It comes in a packet, mix it with water and salt......but....
Why are you so against using the other tried and true methods and looking to use capsules? A cup of live yogurt is $1.49.....I know the starter packets I used are a LOT more expensive than that. Don't know how much the capsules cost. Hooch is a little more involved in that it's part of sour dough starter but is basically zero$. But yogurt...go to the store and buy a tub! Simple as that! You gather up the rest of the ingredients for the ferment, throw a tub of yogurt in the cart while at the market~
That said... there's a hundred ways to "skin a cat"...Get the capsules, give it a shot, take pics and let us know how it works! Reinvent the wheel, maybe you'll come up with the Best Sauce Ever. You'll never know until you try.
If you want a tried-and-true process for your first fermentation ventures, the options described in Fermenting 101 have been proven to work many times over.
Have Fun! Post Pics!
krisman2003 said:They are only 2 dollars, I don't bake bread, and I don't care for yogurt. That's all. I didn't really think it was too big of a deal that I needed to explain in depth. Sorry.
krisman2003 said:They are only 2 dollars, I don't bake bread, and I don't care for yogurt. That's all. I didn't really think it was too big of a deal that I needed to explain in depth. Sorry.
acidophillus is a subspecies? of lactobasillus. It is L. (lactobasillus) acidophillus.salsalady said:iirc- it's something about different kinds of bacteria. Lactobasillus is the kind you want to get going in the ferment, not acidophillus... or something like that...
+1 to search Rocketman's posts. Good luck and still have fun!
hot stuff said:
acidophillus is a subspecies? of lactobasillus. It is L. (lactobasillus) acidophillus.
Found this on Wiki:
Metabolism
Many lactobacilli are unusual in that they operate using homofermentative metabolism (that is, they produce only lactic acid from sugars in contrast to heterofermentative lactobacilli which can produce either alcohol or lactic acid from sugars) and are aerotolerant despite the complete absence of a respiratory chain[citation needed]. This aerotolerance is manganese-dependent and has been explored (and explained) in Lactobacillus plantarum. Many lactobacilli do not require iron for growth and have an extremely high hydrogen peroxide tolerance.
According to metabolism, Lactobacillus species can be divided into three groups:
- Obligately homofermentative (Group I) including:
L. acidophilus, L. delbrueckii, L. helveticus, L. salivarius
So you would want one of these.
That is how I do it, and the way its been done for thousands of years. I'm not knocking other ways, but I believe this is the best way to ferment imo.sirex said:I just use salt and water. Wait a couple days for it to take off.
Then...save that brine. So in the future I just add 2 or 3 tablespoons of the old brine and its going before the end of the night.
AaronTT said:That is how I do it, and the way its been done for thousands of years. I'm not knocking other ways, but I believe this is the best way to ferment imo.
Carrots as a maintainer is a good idea, and probably better than what I have done, which is use a high quality sugar to maintain any starter if its left for an extended period like during winter when the supply of fresh peppers dwindles. This probably feeds them more than just sugar. Great idea.DaQatz said:
Yeah it does work, and normally works well. Only issue I have with it is consistency. Each time you do it the flavor comes out differently. This is because you catch different critters each time. If I want it consistent, and "local" I catch once, and feed/maintain it as a starter. Much in the same way you do with sourdough. Except I tend to feed it shredded carrot. But many people want a quick "easy" way to inoculate. Which is what acidophilus is good for.