Lacto-fermented Berries Recipe - Oh Lardy (2024)

FAQs

How do you know if lacto-fermentation is working? ›

Bubbling. The lactic acid fermentation process produces lactic acid bacteria that create gases when they feast on the vegetables. These gases are often visible as bubbles throughout the jar after a few days at room temperature and are a good sign.

Citrus fruit also work well: lemons, limes, and oranges are among our favourites. After fermentation, you can even eat the peel and use it in recipes! Lacto-fermented lemons, also known as salt-preserved lemons, are a must in North African cuisine. Berries (blueberries, blackberries, gooseberries, etc.)

A 2% saltwater brine is typical for fermenting harder vegetables, such as cauliflower, radishes, carrots, beets, onions, and garlic. For softer vegetables (higher water content), such as cucumbers, bell peppers, and zucchini, a 5% saltwater brine is recommended.

Fermented fruits will last in the fridge for 1 month without any issues. It may even last for longer… but it will continue fermenting becoming less and less sweet over time. The best way to store fermented fruit for winter eating is by freezing it.

Mould and Yeast in Fermentation

Microorganisms can build up a delicate, white biofilm that doesn't smell much. This film covers all or part of the surface of the liquid in your fermentation jar. Kahm yeast may appear when the fermentation temperature is high (above 25°C), or when the brine is low in salt.

Good indicators of fermentation health.

Good, rapid bubbling (especially with an aroma you expect) is a pretty solid sign that your fermentation is going apace, and a cessation of bubbling is a good idea that the fermentation is done.

Purple grape, white grape, and peach juice fermented to potential alcohol the fastest. Fermentation was complete in 6 days. Apple, pear and pomegranate juices also had high sugar content and fermented to potential alcohol in 9 days.

Generally, we recommend using 2% of the weight or volume of the ingredients in salt in your lacto-fermentations. (See How to Choose Between Brining and Dry Salting to find out whether you should calculate from weight or volume). To remember: The less salt (1 to 2% salt), the faster the fermentation.

How long do lacto-fermented foods last? Fermented foods that are properly prepared and stored in a cool, dark place (like the refrigerator) can last at least 4-18 months. Always look for any signs of mold, an even color throughout, and make sure it still looks edible.

Too little salt may allow mold and other unwanted bacteria into the batch; it may not keep the vegetables crisp. Too much salt can slow the fermentation process down to the point of halting it altogether.

Will too much salt prevent fermentation? ›

Salt in fermentation encourages the growth of healthy bacteria, while at the same time kills off bad bacteria. We need to be precise when measuring the salt and water, especially when fermenting vegetables that will be submerged in brine. Too much salt may kill off all the bacteria, thus preventing fermentation.

Flaked sea salt dissolves easily, like kosher salt, so it's preferred for fermentation (but it really doesn't take much time to dissolve either way). Sea salt can contain a number of different minerals that can affect the taste: the darker the salt, the more minerals it contains.

Ferment the blueberries in a warm place until they have soured slightly but still have their sweet, fruity perfume. This should take 4 to 5 days at 28°C/82°F, or a few days longer at room temperature, but you should start taste-testing after the first few days.

I use either fresh or frozen berries. Mainly I use frozen if I'm in a hurry and want them in 3-5 days, fresh if I'm good with it taking longer (usually 1-2 weeks for fresh blueberries, 2-5 days for cut fruits and softer berries).

Allow the fruit mixture to sit in a cool, dark place.

Fermentation occurs once bubbles appear on the fruit because the yeast is digesting the sugar and converting it into alcohol. Fruit tends to ferment quickly, in 24 to 48 hours. However, some people prefer to ferment the fruit for up to 2 to 3 weeks.

Five days at room temperature is the time needed for a lacto-fermentation to be ready. By ready, we mean that the lactic acid bacteria are well under way. This is when lacto-fermentation tastes great and is healthy! However, for flavour purposes, some recipes suggest longer than 5 days.

The most obvious sign of fermentation is the bubbling or gas escaping out of the airlock.

So let's talk about what fermentation looks like. During fermentation you will get foamy bubbles on the top of your beer, this is called krausen and is perfectly normal for brewing. Depending on the batch that you are brewing you may get a very high krausen or a low krausen.

Positive tests will be yellow; negative results are any other color.