What is fermentation?
Fermentation is a wonderful way to naturally preserve food and great if you have a glut of homegrown produce and don't know what to do with it!!
A magical microbial transformation happens when veggies are fermented naturally, the vitamin C content shoots up markedly, beneficial bacteria are produced, gut healing compounds are formed and the immune system is given a tremendous boost!
So you essentially end up with superfoods that are nutritionally superior, pre-digested, vitamin enhanced and absolutely packed with gut healing probiotics!!
Fermentation is when microorganisms, such as bacteria and yeast, break down and transform a substance into acids or alcohol. As the breakdown occurs, carbon dioxide is released, which leads to that tell-tale frothing and bubbling that is a sure sign that fermentation is well on its way.
Is fermentation safe?
Fermentation may seem like a rather daunting task, but despite common fears and trepidations, fermentation is extremely safe. So long as you follow all the methods and tips found in this book, you are not likely to encounter anything scary or off-putting in the least.
The lactic acid bacteria that carries out the fermentation process is anaerobic, meaning it does not need oxygen to survive. As it transforms carbohydrates into acid, it actually kills off any harmful bacteria present, too. This includes mold, which is aerobic and cannot grow without oxygen.
The salt that you use in fermentation is also key in allowing the good bacteria to flourish and keeping the bad bacteria at bay. Salt plays a role in preserving nutrients and keeping the chiles crisp and fresh during fermentation.
Do you know what all this means?
Lactic-acid fermentation is actually one of the safest ways of preparing and preserving food. Ultimately, common sense and your five senses are the best tools you can use and will take you far on your fermentation journey. If something looks, smells, or tastes off, simply don't eat it. All in all, the steps taken to produce fermented hot sauce counteract the production of bad bacteria and create the ideal conditions for probiotics to flourish and a healthy, delicious ferment to come to fruition.
