Lacto-Fermentation

[T.G]

Originally Posted by Chainsaw13

I had a friend who's a master at all things fermentation suggest pastuerizing with my sous vide. This was to kill a kahm yeast infection a batch of mine had.

That's brilliant. Near minimum sterilization temp for a long exposure time kill; won't change the texture. Why didn't I think of that...

[Chainsaw13]

Originally Posted by T.G

That's brilliant. Near minimum sterilization temp for a long exposure time kill; won't change the texture. Why didn't I think of that...

Yep my thoughts too. I've yet to try it so I'll be interested in your results.