2026 Perique'n Out

[WillQuantrill]

Idk if this applies to perique, but when making sauerkraut, the general practice is to make sure the contents are covered by the liquid.

Makes sense to me, if not exposed to air it can't mold/oxidize. Through my 1 week of experience thus far this seems to be a technique that is quite easy to screw up.

 

[deluxestogie]

Making Perique is a stinky, somewhat random succession of microbes. E. coli, always seems to start off winning the race, and causing a definite outhouse aroma. But the hero, Pichia anomala, takes the lead (after at least several weeks of stink), wipes out the E. coli, and produces the intense, fruity potency of Perique.

Bob