The Easiest Way To Ferment Any Fruit (Lacto-Fermentation)

TL;DR

Learn how to easily ferment fruits with just salt to create a variety of delicious and versatile lacto-fermented products.

Transcript

fermentation scares a lot of people because it's expected to be complicated not that anybody boy alright if you have fruit and salt then you can make this oh wait what am i near so today we're gonna be doing another lacto-fermentation project but this time it's gonna be done with fruit which is something that I personally think benefits massively f... Read More

Key Insights

• 🍌 Lacto-fermentation with fruits is simple and economical, allowing you to create multiple products from a single fruit.
• 🍌 Different fruits have distinct qualities when fermented, such as umami flavors in lacto-fermented tomatoes.
• 🍌 Lacto-fermented fruits can be used as toppings for pancakes, in yogurt, or in bruschetta-like dishes.
• 🍌 The juice from lacto-fermented fruits can be used for dressings, brining, and poaching.
• 🏋️ Vacuum-sealing and using a weight in a jar are two methods of fermenting fruits.

Questions & Answers

Q: What types of fruits are best for lacto-fermentation?

Stone fruits like nectarines and peaches, as well as tomatoes and berries, work well for lacto-fermentation.

Q: How do you calculate the amount of salt to use for fermentation?

Weigh your fruit and multiply that number by 0.02 to determine the gram weight of salt needed for a 2% salt lacto-fermentation.

Q: Can you ferment the fruit without using a vacuum-sealing method?

Yes, you can ferment the fruit in a jar with a weight on top to keep it submerged in the juices. Make sure to cover with cheesecloth or a kitchen towel.

Q: How can you tell when the lacto-fermentation is done?

The fermentation is done when the fruit has a desired level of flavor. You can let it go longer for more fermentation, but avoid going over 7 days.

Summary & Key Takeaways

• Fermentation can be simple and easy with fruits and salt, allowing you to create multiple products from a single fruit.

• Stone fruits, tomatoes, and berries are great options for fermentation.

• Cut the fruit into large pieces, remove any seeds or pits, and sprinkle with 2% salt. Vacuum seal or place in a jar with a weight and ferment at room temperature for 4 to 7 days.