|
|
Post by Progenitor A on Nov 29, 2010 12:46:30 GMT 1
I pickled some beetroot in vinegar, adding a sizeable amount of sugar to enhance the flavour. Pickled them in a big 2-pint jar
They are delicious
Unfortunately some yeast seems to have entered the jar and my beetroot are now fermenting
Are they safe to eat still?
|
|
|
|
Post by jonjel on Nov 29, 2010 13:03:43 GMT 1
They will be if you can get the alcohol level up to the point where the yeast and and bacteria die.
Be an interesting defence when you are pulled over for driving over the limit........
|
|
|
|
Post by alanseago on Nov 29, 2010 15:29:17 GMT 1
The same reason why unfortified wine cannot exceed 17%. At this point the alcohol kills the yeast.
|
|
|
|
Post by jonjel on Nov 29, 2010 15:42:06 GMT 1
I thought it was 15% Alan, but did not want to display my ignorance by stating a figure.......
|
|
|
|
Post by yellowcat on Jan 15, 2011 13:54:15 GMT 1
Are you sure that it is yeast causing the fermentation?
It could be Lactobacillus bacteria causing lactic acid fermentation, this fermentation is used in the production of sauerkraut and the Turkish drink salgam.
There products can be something of an acquired taste.
|
|
|
|
Post by Progenitor A on Jan 15, 2011 14:00:12 GMT 1
Are you sure that it is yeast causing the fermentation? It could be Lactobacillus bacteria causing lactic acid fermentation, this fermentation is used in the production of sauerkraut and the Turkish drink salgam. There products can be something of an acquired taste. No I am not sure. In fact I would go further and say I do not have a clue. How does one tell? |
|
|
|
Post by yellowcat on Jan 15, 2011 14:10:41 GMT 1
That I am not sure.
You could let it ferment and then see what it tastes like.
|
|
|
|
Post by Progenitor A on Jan 15, 2011 15:31:07 GMT 1
That I am not sure. You could let it ferment and then see what it tastes like. No couldn't allow it to continue - the beetroot was so delicious and in danger of ruination, so I took 'em out, washed them and put them in a new liquid. I did taste one that seemed to be central to the fermentation, but it was horridly sour. |
|
|
|
Post by yellowcat on Jan 17, 2011 17:16:36 GMT 1
If it was sour then it probably was lactic acid fermentation. It would not have been unsafe, just an acquired taste. Salgam is a popular drink in south Turkey, it is made by lactic acid fermentation of turnips and black carrots. It usually has chilli pepper juice added to spice it up a bit. en.wikipedia.org/wiki/%C5%9Ealgam |
|
|
|
Post by Progenitor A on Jan 18, 2011 10:02:52 GMT 1
Well, thanks for the info. Someone told me that there were two types of alcohol generated by fermentation - the non-poisonous and poisonous types.
Glad to hear my lactic femenrtation was non-poisonous!
Don't fancy that Turkish drink though!
Once, in a yurt in Kazakhstan, I was offered fermented milk to drink. My interpreter told me it was stallion's milk. A bit doubtful, I drank it anyway. That was sour too, lactic fermentation I suppose.
|
|
