I learned from the internet of a southern US dish called sour corn. I come from the south and was raised with at least some southern cooking, yet I had never even heard of sour corn! So I decided to try this lacto-fermented food.
Fifteen days ago I immersed the kernels from two large ears of fresh sweet corn (one of those super sugar enhanced varieties) in a 2% brine. That is less salt than I usually use, so it was probably going to be prone to the "wrong" microbes growing. I did not have it in an oxygen excluding container, but the corn was deep under the surface. I sampled the corn once and found that it was getting sour, but decided to let it continue fermenting to develop enough acidity to help it keep better, longer. I wanted to see if this was not just a means to produce an alternative fresh corn dish, but to store corn that would be ready-to-use without soaking to re-hydrate.
I typically visually check ferments every day until I consider them "finished." This one I forgot about for about three days. I found it with the surface covered with white, velvety, hydrophobic growth. Yeast? Mold? Not the famous kahm yeast I'm familiar with. It smelled off and definitely alcoholic. I tasted a single kernel and it was nice and sour, so had lacto-fermented quite a bit. In addition, I tasted alcohol. I tasted some of the brine and could taste alcohol there. I spat out my taste due to my fear of unknown, unfriendly alcohols. It is not good tasting as a drink due to all the salt, anyway.
I always fear producing methanol or other weird alcohols. Otherwise, I'd probably go ahead and eat the corn!
What do you think? Comments? Anyone familiar with "sour corn"?