After reading more posts I decided to have another go at a fermented sauce.
This one was 50% Manzano, 50% red C.chinense varieties. I found a capsule of "Culturelle" Lactobacillus GG and chucked that in after the initial processing. Initially this strain of Lactobacillus was isolated as one that grows well in much, much lower pH than standard L.acidophilus. Further work has show that it isn`t L.acidiphilus, but the separate species L.rhamnosus. We`ll see what happen, I suppose.
Here`s the mix after 4 hours at 70°F. Bubbles by the thousand!
This one was 50% Manzano, 50% red C.chinense varieties. I found a capsule of "Culturelle" Lactobacillus GG and chucked that in after the initial processing. Initially this strain of Lactobacillus was isolated as one that grows well in much, much lower pH than standard L.acidophilus. Further work has show that it isn`t L.acidiphilus, but the separate species L.rhamnosus. We`ll see what happen, I suppose.
Here`s the mix after 4 hours at 70°F. Bubbles by the thousand!
