Lacto Fermented Blueberries // Noma Guide to Fermentation

Support my work on Patreon: We’re taking a dive into The Noma Guide to Fermenation with Lacto Fermented Blueberries. - Noma Guide to Fermentation: 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 ----------------------------------------------------------------------