Lacto-fermented blueberries and fermented blueberry juice
Ethan Chlebowski · ♥ 7.4K likes · 323.3K views · 7 min video
Read about blueberries in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 732 g blueberries
- 15 g salt
Loosely combine the blueberries and salt in a separate bowl and pour into the crock.
Weigh down with a water bag to displace the oxygen; remove the jar's rubber gasket so the carbon dioxide can escape.
Ferment at room temperature, at least 70F (Noma often uses 82F), out of direct sunlight.
Taste once a day; generally 5 to 6 days at room temperature, until sour with some blueberry sweetness left.
Remove the water bag and strain the juice through a funnel and mesh bag into a jar; put the berries in another jar.