What You Need to Know
Lactobacillus species convert sugars into lactic acid (pH 3.4-4.2) while capsaicinoids remain stable. Mustard's allyl isothiocyanate provides additional antimicrobial action.
Develops layered heat where fruity notes emerge first followed by delayed capsaicin burn.
Key Parameters
Temperature
22°C
15°C - 30°C
Time
2-3 weeks
5 days - 6 weeks
Equipment
Glass fermentation jarsNon-reactive lidspH meterCheesecloth
Steps
- 1.
Jamaican jerk marinade (Portland, Jamaica): Softens pepper heat for allspice/pimento synergy
- 2.
Trinidadian chow (Port of Spain): Fermentation balances raw fruit acidity
The Science
Primary Reaction
Lactic acid fermentation