Support my work on Patreon: https://www.patreon.com/EthanC
We’re taking a dive into The Noma Guide to Fermenation with Lacto Fermented Blueberries.
– Noma Guide to Fermentation: https://amzn.to/2mXDD3X
There are a number of different bacteria, fungi that can be used to create a fermentation, but today will we be honing in on lactic acid bacteria or LAB which is on skins of fruit, vegetables and humans. Simply put, lactic acid bacteria convert sugar into lactic acid giving the food a distinct sourness. This is the type of fermentation used in pickles, kimchi, or other pickled vegetables.
Noma defines the basic lactic fermentation process as:
1. Weigh your ingredients you want to ferment
2. Add 2% salt by weight
3. Wait – which depends on the how sour you want the final product to be
FULL RECIPE BELOW!
CONNECT WITH ME ON INSTAGRAM: @echleb https://www.instagram.com/echleb/
———————————————————————————————–
~ RECIPE ~
Ingredients:
– Fruit or Vegetable you want to ferment
– Non iodized salt
Equipment
– Large mason jar, crock, or vacuum sealed bags
– Ziploc bag
– Scale
Method:
1. Weigh your ingredient that you want to ferment.
2. Weigh out 2% salt and mix it into the ingredient.
3. Transfer your salt and fruit to a jar or vacuum sealed bag.
– If using a mason jar, fill the ziploc bag and place on top of the fruit and screw a lid on the
jar.
4. Wait – Most lacto fermentations will take 5-7 days at room temperature. You should taste
every day to test the taste progress to your liking.
———————————————————————————————–
MISCELLANEOUS DETAILS
Music: Provided by MusicBed
Filmed on: Sony a6400 w/ 18-105mm
Voice over recorded on: Behringer XM8500 in Adobe Audition
Edited in: Premiere Pro
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Source
Auto Amazon Links: No products found.
