Lacto-Fermentation

Chainsaw13 · 09-16-2018, 01:40 PM

I've always mixed with vinegar at the end. But then I've let my ferments go months.

I had a friend who's a master at all things fermentation suggest pastuerizing with my sous vide. This was to kill a kahm yeast infection a batch of mine had.

T.G · 09-16-2018, 01:46 PM

Quote:

Originally Posted by Chainsaw13

I had a friend who's a master at all things fermentation suggest pastuerizing with my sous vide. This was to kill a kahm yeast infection a batch of mine had.

That's brilliant. Near minimum sterilization temp for a long exposure time kill; won't change the texture. Why didn't I think of that...

Chainsaw13 · 09-16-2018, 01:50 PM

Quote:

Originally Posted by T.G

That's brilliant. Near minimum sterilization temp for a long exposure time kill; won't change the texture. Why didn't I think of that...

Yep my thoughts too. I've yet to try it so I'll be interested in your results.

09-16-2018, 01:40 PM	#1
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,277 Trading: (96)	Re: Lacto-Fermentation I've always mixed with vinegar at the end. But then I've let my ferments go months. I had a friend who's a master at all things fermentation suggest pastuerizing with my sous vide. This was to kill a kahm yeast infection a batch of mine had. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.