Transform your fruit into a tangy delicacy using simple lactic acid fermentation techniques.
In short: Lactic acid bacteria naturally present on fruit skins can turn blueberries into a complex, sour treat. This guide explores the Noma approach to lacto-fermentation, detailing how to harness these microbes to create a flavor profile similar to classic pickles or kimchi.
Lactic acid bacteria (LAB) are found on the surfaces of humans, vegetables, and fruits. During the fermentation process, these bacteria convert sugars into lactic acid, which imparts a distinct sourness to the food. This method is the foundation for traditional ferments like kimchi and pickles.
To replicate this process at home, you must weigh your chosen fruit and incorporate 2% salt by weight. The mixture is then placed in a vacuum-sealed bag or a mason jar. If using a jar, a water-filled bag can be placed on top of the fruit to keep it submerged before sealing. The fermentation typically requires 5 to 7 days at room temperature, though you should taste the product daily to determine when it reaches your preferred level of acidity.
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- Summary by Intellect · source: Lacto Fermented Blueberries // Noma Guide to Fermentation
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