From my understanding, yogurt ferments are typically done something like this:
1. pasteurize milk
2. backslop the milk with some existing yogurt culture containing bacterium like streptococcus thermophilus, lactobacilus bulgaricus, and lactobacilus acidophilus.
3. ferment at fairly high temperature, like 110F (43c) for ~24 hrs
compare that to a more standard sour kraut ferment
1. Add salt to cabbage
2. ferment at room temperature, like 70F (21C) for ~several weeks
Is there a reason I never see examples of anybody fermenting vegetables with the hot/fast yogurt style process? I almost exclusively see vegetable fermentation recommended in a process roughly like that 2nd kraut example with high salt and roughly room temperature over long time periods, presumably targeting different bacterial strains and I'd like to understand why.
I'm curious for eg how the end product of a hot fermented chile pepper mash backslopped with yogurt culture might compare to a traditional room temperature salt and lacto ferment. I'll probably give this a try sometime just out of curiosity if I don't hear strong reasons to avoid it.
Has anyone here attempted to ferment any type of vegetables with a hot/fast process similar to how yogurt is fermented? Any tips?