DIY Fermentation For Beginners: Step by Step Guide to Fermenting Various Foods & Beverages by Ronnie Freeman

Author:Ronnie Freeman [Freeman, Ronnie]
Language: eng
Format: azw3, epub
Published: 2018-07-14T16:00:00+00:00

Root crops and bananas need to be peeled before placing in the pit and breadfruit need to be scraped and pierced. Food is left in the pit to ferment within three to six weeks; at this time it is soft with a strong odor and paste-like consistency. During the fermentation process, carbon dioxide builds up within the pit and creates an anaerobic atmosphere.

The bacterial activity causes the temperature to rise higher than the ambient temperature. In about four weeks, the pH of the fruit in the pit decreases. The process can be sped up by inoculating the fruit in the pit with lactic acid bacteria.

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