Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by a friendly lactic-acid producing bacteria. As Sally Fallon points out: The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. Incidentally, this type of fermenting can also be called “pickling” and is part of the definition of pickling. These fermented plums are tart, salty and great with sweet or savoury food. See more ideas about Fermenting, Fermented foods, Fermentation. But don’t worry. Fruit ferments need some assistance to go the direction of lactic acid fermentation rather than alcohol fermentation. Lacto-fermented ketchup. Fruit is full of sugars that ferment into something really unique. Lacto-ferment all your veggies and fruits into delicious foods that are better for your health. Lacto-Fermented Berries. The process can take anywhere from a few days to a few weeks, depending on how moist and sugary your plant part is. https://www.fermentedfoodlab.com/top-fermented-hot-sauce-recipes If you’re uncertain, you can always open the bag, give your pickle a taste, then re-seal and let it keep fermenting if the flavor isn’t as developed as you would like it to be. My favourite fruit to culture is citrus. How To Make Fermented Fruit: Here are two different ways to ferment fruit. Here are some recipes to get you started, but please don’t limit yourself to these. Fermenting fruit is not unusual in many cultures but seems to be less common and plums are a great introduction to fermenting fruits. Learn to make naturally cultured beets; fermented beets make a wonderful side dish. Culturing lemons adds an extra salty, tangy flavour dimension to the unique sweet tartness that we love from this sunny, healthy fruit. My kitchen is filled with little (and big) jars filled with fruits, vegetables and … A traditional French recipe preserves the goodness of summer tomatoes for use all year round. The best time for fermentation isn't in the summer, it's in the winter! Not only is it a special treat (as juice normally is), but this juice feeds their little guts with wonderful goodness. This new twist on the ever-popular chicken salad is tasty all by itself, or can be used as a sandwich filling. Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. Lacto-fermentation not only helps preserve food, but it also increases the vitamin and enzyme levels, as well as helps the digestibility of the fermented food. Carrot Pickles. That’s a tasty pickle! Starting Your Fruit Ferment. https://traditionalcookingschool.com/.../25-fermented-fruits-chutneys The plums were good fresh, but they made an outstanding pickle. It contains all the beneficial bacterias to culture vegetables, fruits and juices. Does the topic of fermenting baffle you? Whey is made up of proteins, lactose (hence lacto-fermentation), and some vitamins and minerals too. An unusual ferment. Showing Fermented Vegetable, Fruit, & Condiment Recipes . Culturing lemons adds an extra salty, tangy flavour dimension to the unique sweet tartness that we love from this sunny, healthy fruit. For a fancy party appetizer, stuff some into miniature cream puff shells. The winters here in Quebec are so long and snowy that any ray of sunshine and vitamin C are much appreciated. The ideal temperature range for fruit lacto-fermentation is between 70-82°F (21-28°C). You don’t actually MAKE it, you simply strain it off of foods it already exists in. Also known as “real pickles”, or sour pickles, lacto-fermented pickles rely on naturally occurring lactobacillus bacteria to ferment, or pickle, the cucumbers. 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