tag:blogger.com,1999:blog-3109937900042412028.post7157070561148582941..comments2023-09-21T03:26:22.921-06:00Comments on just-making-noise: Lacto-Fermented Costa Rican ChileroMarillyn Beardhttp://www.blogger.com/profile/17713508002579679875noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3109937900042412028.post-5549667254838237442014-01-21T03:32:07.850-06:002014-01-21T03:32:07.850-06:00Fermentation produces acids, in this case lactic a...Fermentation produces acids, in this case lactic acids, which inhibit the growth of harmful bacteria such as botulism. Botulism only became a problem with the advent of canning several hundred years ago. If fermentation favored the bacteria responsible for botulism humans would have died out long ago. Anyone saying otherwise needs to review basic biology and history.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3109937900042412028.post-15874016922971752992012-12-09T23:13:05.678-06:002012-12-09T23:13:05.678-06:00Hello! I understand your concern, but I did the ti...Hello! I understand your concern, but I did the tight lid method for a long time and have never had a problem with explosions or bacteria. From what I've read and learned... letting in oxygen is a no-no and will actually allow mold to grow along with unfriendly bacteria.<br /><br />I now use the an airlock now with all my ferments and HIGHLY recommend it. The flavor is superb and consistent. Simply LOVE it! http://just-making-noise.blogspot.com/2009/08/lacto-fermented-sauerkraut-update.html<br /><br />Hope you enjoy the Chilero... it is a favorite of ours!Marillyn Beardhttps://www.blogger.com/profile/17713508002579679875noreply@blogger.comtag:blogger.com,1999:blog-3109937900042412028.post-79265942275354942222012-12-08T19:56:41.440-06:002012-12-08T19:56:41.440-06:00I think this is a fantastic recipe and I am going ...I think this is a fantastic recipe and I am going to try it. Have been making all kinds of fermented cucumber pickles, kraut and kimchi. Super fun stuff! I am a bit concerned that this recipe calls for putting a tight lid on the jar though for 2 reasons: Cutting off the oxygen source for the fermentation could create an environment which encourages anaerobic bacteria to grow (ie botulism). Also fermentation results in gasses which can turn a glass jar into a bomb. I would suggest possibly covering the jar with a nice dish towel while it sits at room temperature instead of putting a lid on it. This has the added benefit of cutting the light out. You might also find a way to weight the mixture down inside the jar to keep it under the brine. Hey I am off to put this recipe together thanks! <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3109937900042412028.post-59633797372568724992011-02-09T09:33:16.248-06:002011-02-09T09:33:16.248-06:00Hi! Just wanted to say I enjoy your blogs, recipes...Hi! Just wanted to say I enjoy your blogs, recipes and your sharing your lovely family with us! I have to say I love this chillero recipe...made it 3 times now...delicious! But I had to share what happened the third time I made this. I was always careful about leaving the headspace in the top of the jar. But this time I kinda over stuffed it leaving about a half an inch. Sealed it tight covered it and checked it twice a day. Well, day 3 I checked it and noticed my lid was a little bulgy... I tried to open the jar but it was TIGHT. I went to work figuring I'd refrigerate it when I got home... well IT BURST! All that live action goin' on!! So I will never do that again! So friends, make room for the gas!!! I was able to save the contents... the bottom of the jar broke. Just put a little more whey and water in it and put it in the frig. Live and learn!!! :o)terrieh_mcnairhttps://www.blogger.com/profile/17546510763371728655noreply@blogger.comtag:blogger.com,1999:blog-3109937900042412028.post-20206487870120382302010-09-19T09:29:01.758-06:002010-09-19T09:29:01.758-06:00Really outstanding blog! Recipes that even Costari...Really outstanding blog! Recipes that even Costaricans doesnt prepare anymore...<br /><br />Lovely pictures too...keep up the good work!<br /><br />visit mine if you want:)<br /><br />http://cucharaoriginal.blogspot.com<br /><br />Thanks and Regards!Afner Hernandezhttps://www.blogger.com/profile/10767905239025393275noreply@blogger.comtag:blogger.com,1999:blog-3109937900042412028.post-31595728026754389252010-04-23T23:13:18.911-06:002010-04-23T23:13:18.911-06:00I can't wait to try this when the chiles are i...I can't wait to try this when the chiles are in season! Thanks so much for submitting this and your other LF recipes.<br /><br />xo,<br />AnnetteSustainable Eatshttp://www.SustainableEats.comnoreply@blogger.comtag:blogger.com,1999:blog-3109937900042412028.post-72816152661021370212010-04-20T14:46:39.956-06:002010-04-20T14:46:39.956-06:00Yummy!
I am pretty new site and I love what you a...Yummy! <br />I am pretty new site and I love what you are doing. What a momma you are!!!<br />Megan<br />ourheritagefarm.blogspot.comMegan Harrishttps://www.blogger.com/profile/14293232289281133747noreply@blogger.comtag:blogger.com,1999:blog-3109937900042412028.post-8898230856651811032010-04-19T00:16:58.683-06:002010-04-19T00:16:58.683-06:00This is great as I have all the ingredients. Thank...This is great as I have all the ingredients. Thanks Mare.Divina Pehttps://www.blogger.com/profile/01683569023103415187noreply@blogger.comtag:blogger.com,1999:blog-3109937900042412028.post-11479563735055025052010-04-18T09:29:38.264-06:002010-04-18T09:29:38.264-06:00Sounds wonderful! Costa Rican anything would be wo...Sounds wonderful! Costa Rican anything would be wonderful, though. Pura Vida! :)the purple sprouthttps://www.blogger.com/profile/02058197844018776835noreply@blogger.comtag:blogger.com,1999:blog-3109937900042412028.post-61597431279888775662010-04-18T09:24:44.654-06:002010-04-18T09:24:44.654-06:00I have been meaning to experiment with fermented f...I have been meaning to experiment with fermented food for some time now. this recipe looks like a great place to startAnonymoushttps://www.blogger.com/profile/03376726661081769681noreply@blogger.com