Fermentation in chili is a natural process that enhances the color and flavor of the variety to be used, and also provides a large amount of vitamins and antioxidants, which are beneficial to human health. This is why today there is great interest in the production of foods such as sourdough breads, kombucha, fermented cabbages and many other products.
The fermentation process of our chili mash occurs in the absence of oxygen, without additives or pasteurization procedures, gases are produced and released. For this reason, plastic drums may inflate as a result of the fermentation process, which is normal and harmless.
When this happens, it’s important to know the procedure and best way to handle and open the plastic drums to avoid any type of accident. Make sure that the personnel who will handle the product have the appropriate protection elements since any contact with the skin or eyes can cause itching, burns or irritation. Glasses, gloves, boots, overalls and overalls will be necessary for opening of our barrels.
If you are not going to use your product right away, but do see a swollen barrel, carefully open, release the built-up gas, and close again. It is possible for the product to continue fermenting and releasing gas, so repeat the procedure as you see fit.
Opening instructions:
- When you inspect your barrels, verify that they are completely closed. There is a meta ring that passes through some hooks and a lock. This should all be in place.
- To open the barrel you must apply pressure on the center of the lid with your elbow.
- Next, open the ring lock slowly and in the event that there are gases inside the container or barrel, you will hear them coming out, as if it were a soda. Continue to put pressure on the lid and wait for these gases to slowly escape.
- You can lift the lid and your product is ready to use.
- It is important to clarify that on the inside of the lid you will find a rubber gasket. This will ensure that no air enters your product, in the event that you will close again the drum, make sure that the metal ring is placed correctly through the hooks again. Correct closure of the ring and lead will ensure your product is safe to use whenever you need it.
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Additionally, there are other aspects to remember:
During the fermentation process, lactobacilli appear that transform the natural sugars of the chili into lactic acid. When this happens, a shiny white cover may appear on your product. You shouldn’t be scared of it, your product has not been spoiled. It is natural and you can mix it, or remove it if you prefer.
If, on the other hand, you find a gray, brown or black cream, it is possible that oxygen has entered and the fermentation process has been altered, causing the product to lose important physicochemical characteristics. In this case, you should not use it.
Another aspect that you should take into account when using your product is that the solids and liquids separate and the latter are likely to be at the bottom of the barrel. Mix using a plastic tube suitable for food, taking care not to break the plastic bag with which some of our products are packaged.
If you have other questions. You can contact us through any of our channels, we will be happy to answer them. And don’t forget to visit our Spicy News section on the web, where there are a series of articles that will teach you about the world of chili. Subscribe to our webinars and enjoy countless possibilities for producers of sauces, snacks, or phytogenic products.
