Post your favorite fermented salsa recipes - Page 2

[WuWei]

Originally Posted by menomena

Can you elaborate on the necessity of raw milk whey for the fermentation process ot be safe? We can't do dairy so we don't include whey.

Am I am playing botulism-roulette over here?

ETA: I use the outer leaves from cabbage or lettuce or whatever to push down over the top to keep the veggies below the water-line. Just like in sauerkraut.

I'm just trying to figure it all out. I don't quite understand intentionally leaving stuff on the counter for days and eating it later. LOL I want the benefits, without the risks. So, I'm reading and asking questions.

From Weston Price regarding lacto-fermentation:
The lacto-fermented recipes presented in Nourishing Traditions are designed to be made in small quantities in your own kitchen. They require no special equipment apart from a collection of wide-mouth, quart-sized mason jars and a wooden pounder or a meat hammer. (For special sauerkraut crocks that enable you to make large quantities, see Sources in the back of Nourishing Traditions.)
We recommend adding a small amount of homemade whey (recipe on page 87 of Nourishing Traditions) to each jar of vegetables or fruit to ensure consistently satisfactory results. Whey supplies lactobacilli and acts as an inoculant. Do not use commercial concentrated whey or dried whey. You may omit whey and use more salt in the vegetable recipes, but whey is essential in the recipes calling for fruit.


http://www.westonaprice.org/foodfeatures/lacto.html



The process starts with prepared vegetables, room temperature, and a specific concentration of salt. Vegetables naturally carry these lactic acid bacteria, so no inoculant is needed. The fermentation is an anaerobic process, so air should be excluded. The salt prevents the putrefying bacteria from getting a start, until the lactic acid bacteria get well established. The lactobacillus bacteria, and the lactic acid they produce, protect the vegetables from unpleasant yeasts and other less-friendly bacteria. Lactofermentation preserves vegetables for a long time (months, and sometimes even years), but not forever.
users.frii.com/jimhayes/LoveLandLocal/Lactofermented_Vegetables.doc -

The bacterium Listeria monocytogenes, which is widespread in the environment, causes Listeriosis. The pH range for the growth of L. monocytogenes was thought to be 5.6-9.6, but new research results show that the organism can grow in laboratory media at a pH as low as 4.42. New research results further revealed that L. monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0-5.0 and salt concentrations of 3-4%; thus home-fermented dill pickles fit this description . (specifically, those fermented at room temperature)
http://forums.gardenweb.com/forums/l...495322182.html

Words of CautionThe level of acidity in a pickled product is as important to its safety as it is to taste and texture.

• Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.
• There must be a minimum, uniform, level of acid throughout the mixed product to prevent the growth of botulinum bacteria.
• Use only recipes with tested proportions of ingredients. http://www.four-h.purdue.edu/foods/P...s%20frame1.htm

Pickling Safety:
Pickles or sauerkraut is soft or slippery: Unsafe

o A. Brine is too weak (less than 10-12% salt)--allows growth of
organisms which cause texture softening and sliminess.
o B. Vinegar is too weak (less than 5% acetic acid)--allows growth
organisms which cause texture softening and sliminess.
o C. Temperature during brining was too high (over 75 F).
o D. Too little brine--all cucumbers must be immersed.
o E. Salt is unevenly distributed on cabbage.
o F. Air pockets due to improper "packing" of cabbage allow for
growth undesirable microorganisms. [Need to tamp well]
o G. Failure to remove scum daily on surface of brine.
o H. Failure to remove the cucumber blossoms--enzymes from the
blossom will cause softening.
http://www.ces.ncsu.edu/depts/foodsc...ubs/497-05.pdf

I like this site for clear cut information: http://www.cookography.com/2008/sour...ented-goodness

The science behind lactic fermentation: http://www.fao.org/docrep/x0560e/x0560e10.htm

Bottom line, salinity and acidity are critical to safety.


Pat

[Koalamom]

What a disaster!!!! I just made a batch of dill cucumbers from NT book, and it turned out bad! The last 2 batch es I made were very good. What went wrong?

I just read the part about soft of slippery being unsafe. I could see slippery unsafe, but soft, I don't know. Sometimes my sauerkraut is soft and not crunchy. I didn't think there was anything wrong with it. It sometimes tastes better when soft.

[ryleigh'smama]

Well, I ate my salsa tonight and it was GREAT!! I was not super careful about the salt/water ratio's so reading some of the above info makes me a little nervous. Of course, it has been a couple of hours and I feel fine, still alive, and I don't see any funk or smell anything off in the salsa. I pulverized mine in the food processor though, next time I am going to get some gloves so I'm not afraid to touch the jalepeno's and I'll dice them to try something different.