Description
Caribbean sofrito fermentation is a spontaneous lactic acid fermentation of a tomato‑based aromatics mixture conducted at ambient temperatures for 24–48 h.
Technical
Native lactic acid bacteria convert sugars in tomatoes, onions, peppers, and garlic into lactic acid, lowering the pH from ~5.5 to ~4.0 and inhibiting spoilage microbes. The fermentation also generates flavor volatiles such as diacetyl and ethyl acetate, which contribute to the characteristic tangy and herbaceous aroma. Moisture control (70–80 % RH) is critical to prevent mold growth while maintaining bacterial activity.
Science
Primary Reaction
lactic acid fermentation by lactic acid bacteria
Sensory Profile
Aroma ()
tangyfragrantherbaceoussweetacidicearthygarlickypepperytomato-forwardfermented funk