Starting lacto fermentation

[user 290116]

Hi all

I have recieved a lot of frozen chili peppers from a friend. As the lacto acid bacteria is likely dead i thought about fermenting the peppers with another source of bacteria.
Mainly my thoughts have centered around ginger or even a kombucha scoby.
I really would appreciate you guys’s thoughts of what might be possible and that wont give the chili peppers a weird taste (stuff like ginger, garlic and such might compliment the peppers).
Also, english is not first language and I’m on phone, so my apologies for bad english and formatting

 

[S-Met]

You're on the right track. Garlic goes well with lacto-chili ferments.

Not sure if freezing kills the lacto or not. Sometimes I'll add a splash of liquid from a jar of pickles, kimchi or kraut kind of like a starter culture. Especially if it has a good sour profile already. Or if you have some cabage or greens, you could add a few to make sure theres fresh lacto.

Check out this thread for more info
https://www.homebrewtalk.com/threads/pickled-peppers.669373/

 

[RPh_Guy]

Freezing does not kill the bacteria, or any microbes for that matter.

 

[bernardsmith]

My bet is that if you make a brine solution and submerge your peppers in that after a few days you will have a thriving lacto culture.

 

[user 290116]

Thanks for all the answers!

I assumed that freezing would kill the bacteria but it seems I was wrong.
I would call this solved for now!