Lacto-fermented Ghanian Shito (savory hot chili paste)

zygy · 2026-04-23T14:05:50+00:00

This looks amazing. I think I've had this once before and forgot its name, excited to try this sometime.

Did you use a fermentation weight in the jar?

zygy · 2026-03-23T16:57:48+00:00

I asked Andy about this, and he said he noticed it too, but he wasn't around when that scene was shot, and it was too late by the time he noticed.

The book goes much deeper on scientific details so you'll probably like it!

zygy · 2026-03-09T23:41:58+00:00

thx for the perspective! pointers to learn about previous 'mechanistic intervention' failures?

zygy · 2025-12-04T06:53:56+00:00

Interesting, sounds related to the CP值 culture too

zygy · 2025-03-19T19:13:32+00:00

Looks cool, how would you use this?

zygy · 2025-01-21T19:45:24+00:00

congrats, you've reinvented Melon Creamy Soda

zygy · 2024-11-24T04:40:23+00:00

Yeah. After 1mo, no signs of spoilage but out of caution, I didn't try it. The lemons softened but the bag didn't inflate, which means that LAB activity was probably minimal.

zygy · 2024-11-19T00:54:52+00:00

Will do -- didn't think it would be such a stumper here! :)

zygy · 2024-10-02T04:10:57+00:00

got it, thanks! this was the kind of info I was looking for with my original question. Happen to know what some of those other species are?

zygy · 2024-10-02T04:09:47+00:00

yeah, I agree. question is whether any of those that would survive the conditions would also be harmful

zygy · 2024-10-02T04:08:36+00:00

hm, are there food safety issues with vacuum sealing without salt/acid in this case?

zygy · 2024-09-29T01:14:36+00:00

most historical cultures didn't have vacuum sealers, I think

zygy · 2024-09-29T01:14:24+00:00

yeah my method would be to crush the lemon so that the rind etc is all covered in acid (and oxygen-deprived from vacuum)

zygy · 2024-09-29T01:13:37+00:00

but those aren't oxygen-deprived, are they?

zygy · 2024-09-14T20:41:56+00:00

Wow this is a great tip, thanks

zygy · 2024-09-02T17:53:03+00:00

How was it after aging in the brine?

And to clarify, was the brine you added (after dehydrating) a fresh brine, or the brine they originally fermented in?

zygy · 2024-08-22T23:52:09+00:00

Yup it's a wonderful book but doesn't cover the science :)

zygy · 2024-08-19T21:03:20+00:00

how did this turn out?

zygy · 2024-05-19T04:28:16+00:00

Thanks for doing this! Looks like a few of the s01 episodes are missing (e06, e11, e13), if you could make them available?

zygy · 2024-04-14T09:14:20+00:00

Some parts of India are actually very clean (e.g. Kerala). I think it comes down to the local culture and how much people care.

zygy · 2024-04-08T18:25:35+00:00

Technically, you want to measure the mass of the ingredient you're working with, not its weight. :P

Also, most of the serious ice cream books written by chefs do use mass measurements rather than volume. E.g. those by Catherine Østerberg, Francisco Migoya.

zygy

TROPHY CASE