Thanks to some guy from the internet, I am going to preserve some of my chilies by anaerobic respiration pickling, which is something like fermentation. All you do is submerge them in a weak brine for a while and they sort of create their own acidity in the form of lactic acid.Incidentally, I seem to remember, anaerobic respiration is what happens when you sprint and have to create energy for your muscles without enough oxygen- in a sense they burn because they are being pickled.
Anyway, I'll update you on this in about 3 weeks when the fermentation is over and I can seal it.
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2 comments:
Greetings. I am trying to ferment some kosher dill pickles here.It's going slowly because of the cool temperatures at this altitude. ~7300 feet a.s.l.(Pátzcuaro region.)
I did these quite successfully back in Little Rock, AR, at an elevation of ~400 feet a.s.l.
So now we are into the 4th day and waiting. The good news is that the cucumbers haven't spoiled.
Saludos,
Mike
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