Description
Caribbean sofrito and pepper sauce undergo spontaneous lactic acid fermentation to preserve and enhance flavor.
Technical
During fermentation, lactic acid bacteria convert sugars into lactic acid, acetic acid, and trace ethanol, lowering the pH to ≤4.0. The acidification preserves the product, stabilizes capsaicin, and inhibits spoilage organisms. The process also generates volatile compounds that contribute to the sauce’s characteristic aroma.
Science
Primary Reaction
Spontaneous lactic acid fermentation by Lactobacillus plantarum and Leuconostoc mesenteroides
Sensory Profile
Aroma ()
smokyearthypepperygarlickyfermentedfruityherbaceousvinegarypungentcitrusy