Lacto Fermented Blueberries // Noma Guide to Fermentation
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- Опубликовано: 6 июл 2019
- Support my work on Patreon: / ethanc
We're taking a dive into The Noma Guide to Fermenation with Lacto Fermented Blueberries.
- Noma Guide to Fermentation: amzn.to/2mXDD3X
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 / echleb
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~ RECIPE ~
Ingredients:
- Fruit or Vegetable you want to ferment
- Non iodized salt
Equipment
- Large mason jar, crock, or vacuum sealed bags
- Ziploc bag
- Scale
Method:
1. Weigh your ingredient that you want to ferment.
2. Weigh out 2% salt and mix it into the ingredient.
3. Transfer your salt and fruit to a jar or vacuum sealed bag.
- If using a mason jar, fill the ziploc bag and place on top of the fruit and screw a lid on the
jar.
4. Wait - Most lacto fermentations will take 5-7 days at room temperature. You should taste
every day to test the taste progress to your liking.
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MISCELLANEOUS DETAILS
Music: Provided by MusicBed
Filmed on: Sony a6400 w/ 18-105mm
Voice over recorded on: Behringer XM8500 in Adobe Audition
Edited in: Premiere Pro
Affiliate Disclosure:
Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 
Развлечения
Starting to wonder if sour candies were meant to mimic fermented foods, at least initially, and our craving for these sour candies are actually just cravings for fermented foods...
That's a really interesting thought. I wonder if anyone has done research into the area!
That's a really good observation! I've always wondered why I'd crave sour foods, mine being salt and vinegar chips or store bought, vinegar-doused pickles, but I never had anything truly fermented with a salt brine until I made my first batch of sauerkraut. I'm absolutely in love with homemade fermented kraut now, and I've noticed my desire for unhealthy sour treats disappear!
probably the acids in a round flavor profile are attractive and feel different. Our taste and cravings are probably some sort of adaptation to a correct diet, and most cooking has some balance of two flavors and maybe tastes good because our bodies are seem to keep track of what we need. Like why sugary soda goes well with salty pizza. I'm sure there is actual history behind sour candy but I wouldn't be surprised if it was just inspired from lemonade and the citric acid it has.
U just did something
most fruits before modern hybridzation were much more sour than todays produce. it's maybe just that your body is accustomized to the sweet-and-sour profile of something like currants, crab apples or gooseberries.
As a microbiologist I'm all for the science. The tastier the better. You two do an excellent job sharing the important details of how to do this all safely.
The flavors options are good, but the health benefits are amazing. Fermented vegetables and even some fruits are probiotics and the best form you can buy. There are people out there paying anywhere from $20-$300 a month to buy probiotics, things like sauerkraut and kimchi and fermented vegetables and fruits are the best probiotics you can possibly get, it’s what the expensive medical style probiotics try to mimic. With fruit it’s not as effective as the vegetable probiotic but it still has probiotics in them. The reason fruit is different is because it has a lot of sugar in it, that can promote yeast and mold growth. Usually the fermentation you get a little yeast or cloudiness in the water on top, it’s not horrible unless it gets way out of hand but you wanna keep as much air in oxygen out of there as possible.
Vegetables are kind of the same with flavor, if you cut them up into small bite sizes. You could also mix vegetables but a lot of them are really good like carrots. And you can mix, I like to put jalapeños and garlic or different peppers in with the carrots. You can do cucumbers and they’re like pickles but they get pretty soft. Peppers celery cabbage beets. A lot of people will mix cabbage and beets to add a little sweetness. I hate kimchi/sauerkraut, But if you can break it up with other flavors it can make it better. I really like to experiment with the peppers and you can also use herbs and different spices as long as they don’t have a lot of salt in them. With the vegetables you’re basically making a brine solution with salt, so if you had a salty spice like a Cajun spice that have salt in it you want to adjust and take a little of the salt out of your brining solution. Carrots are really good and if you cut them up in a little bites you can just throw it in with salads or eat it straight. A little garlic and a little pepper in there for spice is a great option. Medicinally it’s amazing food.
I love the idea of the bag to displace the oxygen. In canning supplies they sell little glass pucks that you can use but they’re kind of expensive.
One thing I would suggest, you removed the seal on your jar to let the gases escape. You don’t want the seal to be open because that lets oxygen in. They sell what they call burping lids or gassing lids that are basically a one-way valve or just a rubber tip that allows the expanding gases to escape, or you can do what’s called burping where you loose in the top of the jar a couple times a day to let those gases out but you don’t want to let oxygen have a way in, that’s when you get the bacterial growth and yeast problems. They sell the stuff on Amazon and almost anywhere where they do canning and it just makes it a lot easier, it just works with mason jars. The only other thing I can think of is to use distilled water or good purified water, you definitely don’t want tapwater because chlorine will kill off the natural enzymes in the fruits and vegetables which is what you’re promoting the growth of in the fermentation process.
Hey all, hope you enjoyed the video and have a good start to your week!
Drop a like on this comment if you have tried a fermentation project before or comment something you want to try to ferment in the future
This is a very common practice to naturally extract fruit essences in Korea, and probably lots of other cultures. My aunts and uncles do this every year with all sorts of seasonal fruits and annually make an essence with a stone fruit called maesil. It might be the same fruit as the Japanese ume, the tart green plums. They use these essences as sweeteners when cooking, in salad dressings, mixed with hot water as tea or cold water or chilled sparkling water as a refreshing drink.
They’re GREAT digestion aids!
graceatbaker Very cool! Yea fermentation has been around for hundreds of years, but thankfully it’s starting to become a more well known thing you can do at home (like your aunts and uncles already do!)
You can leave the rubber gasket in place and it will self burp.
I ferment my vegetables in Fido jars with the gasket ❤️
Can’t wait to try. Never thought of doing it with fruit this way
Give it a shot, plums are another awesome fruit to try. My favorite simple thing to do is add the fruit to yogurt!
Its not recommended to use a plastic bag as a weight, since the acids created can leach plastic into your ferment. This is especially true if using a water brine.
As well as not using a newspaper with toxic ink to funnel the blueberries into the glass container. As well as not using a steel fork to scoop out the fermented blueberries. I’ve had my ferments spoil due to people digging into them with steel forks.
You can always weigh down the blueberries with a ramikin.
Thank you. I was wondering about the plastic, this is the second recipe tonight I've seen using a plastic bag filled with water to use as a weight for lacto fermentation
What a gem of a channel
LOVE THE WATER WEIGHT BAGS!!!!! Thank you fermentation is BOMB!!!! oxox TY
Very very helpful video and good explained ! Keep on going you channel is great !
I appreciate it!
still quite new here (have done the pickled onions already) - cool to see your bro contributing.
Just a notes. The white stuff on the berries is yeast. Salt kills the yeast and leaves the bacteria to thrive. Good video tho. I really enjoyed it and just ordered that book. I heard of noma from the rich roll podcast
Yes, you are right about that, and yeast fermentation happens even easier with fruits, without any salt. What I want to know is how can we get the fruit to ferment its own vinegar to preserve them in vinegar. There's no information on the internet whatsoever about that.
@@lukejones1244 i think if you wait until your fruit ferments to alcohol, then wait some more, it will go vinegar.
Dudes! Awesome! Gonna get on some of these and stick some in my fermented millet porridge. Hell. Yep!
Solid information I’ve done this with sauerkraut and tomatoes garlic and onions but never thought about fruit even though tomatoes are fruit but not really
Im excited to learn about this and come up with some new recipes. I especially love working with contrasting flavors to create something else entirely.
Please share
nice video, good production, excellent explanation
Quite informational indeed. Thanks brosephs.
Just stumbled across your channel, super awesome content for such a small channel. Got my sub!
Much appreciated!
Love that book! I'm gonna get into Koji soon!
Colin Makes All The Things it’s great, so many potential uses!
Love it! Thanks for sharing! Will try with cherries!
When I first found your channel I assumed you were associated with a larger company due to your production value and your presence, I found that wasn't the case. But I like seeing the more casual side of some of your earlier videos.
You guys are GREAT! Question: do you find the acid from the ferment is a problem with the metal lids? I've been told it can be, and so use BPA free plastic lids (there are also not QUITE as airtight as the metal and so serve a similar purpose to removing the gasket on the type of jar you use) Now I will switch to Mommy moe: I think the newspaper is a smart way to use what you have - but dang guys - get a canning funnel! LOL!)
You have accidentally told us all how fast your beard grows and the answer is FAST lol
@championchap Much be a hot topic to those who can't grow them
@@mvpandrew93 You're damn right it's a hot topic to me. I can barely grow scruff in a month.
So long as nobody thinks about fermenting beards...
I would like to cast a vote for a sourdough starter series
You could walk us through day by day how to start it, feed it, what the mixture looks like each day and then bake with it 🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻🤘🏻
I was really into sourdough about 2 years ago, but my starter has long died, so a new sourdough series would be great idea, maybe in November or December!
Cook with E
Cool 😎
I bought a starter when I as in California for sourdough that was around during the gold rush lol I started it and a regular starter, made some bread then got lazy and let them die 💀
Hey ethan, it's normal to feel a little sparkling in my tong when I made a lacto fermentation ? In this case was a cucumber lacto fermentation, 2%, 6 days, doesn't smell bad and has a good sournes too
Interesting, will definitely try out. Wonder if these would make a nice liqueur, perhaps washing off salt ?
The bloom on fruit is just the thing for sour dough
this was like watching a highschool presentation
Grade = C
@@nealb2285 heyyyy why
More videos in shorts & flip-flops please. It helps to properly digest the quality content! 🍇 😋
I actually started this at work before seeing this they still got 2 days to go
This is fabulous! I'm a bit in love with you. Have you thought about making a sourdough video? :)
Sarah Fewkes Thanks for watching! I’ve definitely considered it. Likely this fall or winter. I was really into sourdough like 1-2 years ago, but then let my starter die :( it may be time to renew it!
@@EthanChlebowski it is devastating loosing a starter.
I had one for over 2 years and one day when I was introducing some air to it with my handheld whisk I blew the bottom of my jar off and lost my starter across the floor.
No starters I have created since have been the same, moved house and the local flour mill I used is no longer local. Sigh
@@josh2045 HOw could you blow the bottom of y9our jar with a handheld whisk?
Girl same
@@josh2045 hey there! For my starters, I’ve had great luck with kind Arthur unbleached whole wheat flour. Good luck!
Great idea
If I buy fermentation lids for mason jars , can I avoid the use of the plastic bags ? Thanks
Love the music
Just a note: for fermenting in warm climates (or houses) you should add more salt, like 2.5-3%. In my area, many houses are typically 80-85 degrees inside.
I have not heard that before. What is the science behind it?
Noma does their ferments at 82 degrees and recommends starting at 2%. LAB are going to be different around the world, so it may be less a temperature thing and more a localized LAB population thing.
@@EthanChlebowski Interesting. I was told that by an old timer, and I've had better luck with it, personally.
@@LarsSveen Whatever works for the one making it is what counts in my book!
Does inoculating with previously cultivated lacto or lab change the flavor I wonder?
I want that frog shirt!!!!
Great video guys thank you. As I have been on the carnivore diet for a while, now slowly I am introducing the vegetables in my diet. I am wondering if we can fermented organic frozen blueberries instead of fresh as it is not always easy to find them?
Glad you enjoyed. Frozen blueberries should work if you thaw them ahead of time. Since LAB is all around us, it should be introduced through handling the berries.
@@EthanChlebowski thank you so much, I will try to fermented some frozen berries today, and summer is almost here in New Zealand so it is better to stock some blueberries from organic farms 👍
Sevim Dogru You’re welcome, let me know how they come out. I’m jealous, summer is coming to an end in the states!
New flavours is just the tip of the berg. It's effects the microbiome for the best!
Great video,
Thank you, can I use frozen blueberries?
This is new to me. You put fermented blueberries on top of pancakes... That means they don't taste salty??? I must try to make this and find out! Thanks for the great video.
The fermented berries will be a mix sweet, sour, and seasoned through. One of my favorites is to mix it with yogurt!
This was just a year back wow!
Try making kombucha with the blueberries! It may have an interesting flavor profile.
That's a great idea! I'll have to see if I can get a scoby and try it out.
If I’m using a regular mason jar with a screw on top to ferment the fruit, do I just put the whole lid on or do I need to use something else to cover the lid?
I was wondering the same thing. I have a few jars of home made apple sauce in them. The tops started to bulge so I cracked the tops until I heard the gas bleed out and put them in fridge. Looking for tips so I will watch some of these how to's.
I love that frog shirt
Could we possibly use this lactic acid liquid to make cheese?
Using a plastic bag with water as a weight is INGENIOUS!!! Wish I had thought of that!
Its actually not recommended since the acids created can leach plastic into your ferment. This is especially true if using a water brine.
If the bag leaks it ruins your concentrations and destroys your ferment
Does the lactic bacteria kill yeast? Or is the juice alcoholic?
The bigger issue in conventional fruit for fermentation is the fungicide
i want to know if the berries after woud still be good for a jucing?
In Korea, they do this but with sugar. It’s called cheong
can this be done with frozen blue berries? or should i unfreeze them first?
So I’ve done this twice now. Following the procedure exactly. Both times I got white fuzzy mold on top.
What this means is that the environment likely has too much oxygen wear mold can grow.
1. Remove oxygen - Likely the #1 culprit. The water in the ziploc bag and crock jar method isn't the most ideal for removing oxygen compared to 1. Vacuum Sealing the berries and salt or 2. Using a fermentation airlock lid over the jar. These are the lids I have started using: amzn.to/2OjlUh3
2. Try fermenting the berries in a brine. Obviously, you lose out on the potentness of the berry juices, but you still get the berries. My video on that is here: ruclips.net/video/Jg5LSeVleDU/видео.html
Hey how come the blueberries did lacto fermentation and not alcoholic fermentation? Would really really appreciate if you guys responded!
This is what I'm thinking about preserving fruits: make a jam, which requires a bad amount of sugar, and then ferment the jam with yeast to convert the sugar to alcohol, making an alcoholic jam. What do you think?
You would need to water the jam down to ferment it wouldn't you.. and at that point you might as well go straight to making alcohol from the fruit wouldn't you. This is intended to cut down on sugar
..
By making alcohol instead. Confusing idea
Can you try to Lacto ferment Pomegranate ?
Google a research paper by the terms "Pomegranate Lacto ferment" and it's said to be 10 times more potent and better at DPPH scavenging and 4 times at SO- scavenging antioxidants.
Also, I wanted to ask if it would be okay if I don't add salt to ferment the blueberries ?
Sounds interesting, I could give it a shot.
The salt is necessary in order to lacto ferment the blue berries. It creates an environment that will help ward of bad microbes and let the LAB survive.
I would like to make a vegan cheese of cashew nuts, but how do I start the ferment or create ferment for that? Or Can I use some of the ferment that was made within this Video?
I will try whit star fruit so see how sour will get or the berries flavor will get more intense
Thanks for the video. I just fermented mine for 7 days using the book, but not watching this video first. I did not taste every day and mix it up.
I see what looks like white mold in a couple of places up high. The brine has not filled the jar like it should by now. Should I throw this out or try mix the brine up and let it keep going?
I am pretty sure that any batch with signs of mould is straight out ruined and should be tossed out. Remember to carefully wash the container afterwards before using it again.
Actually, I looked into this a bit and there is a good chance the white stuff is kahm yeast that can be skimmed off safely. Anything green or bluish would be a huge no-go, though.
Please can I know from this BlackBerry does it contain any percentage of alcohol and what is it .
Will it affect the berries if you split them into separate jars after mixing with salt? Thought I had a bigger jar at home and realized I didn't after mixing lol.
Nope should be fine!
love the video-excellent info. (music: can't stand the "Oh my god")
Wick Wick wicky blueberries y'all!!! Awesome vid guys. I'm going to do this tomorrow
Freezing them is better because my fridge doesn't slow down wild yeast at all, but it depends what temp your fridge is at.. :)
Yep they technically do continue to ferment, but at a much slower rate. The freezer is a great idea, if you know it may be longer before you use them!
Can u use these to do a second ferment in kombucha
can you also use a vaccuum bag instead of a jar?
tried it after getting the boom last week , not sure if i left it too long but got a serious alcohol/ ethanol smell from them , has to be binned . is it essential to keep the oxygen out ?
Yes. It’s an anaerobic process
How do you ferment grapes to be a fertilizer?
I wonder why the fermentation here turned into a *Lacto fermentation* not an *Alcohol fermentation*?
Also, yes you did cover the berries with a bag of water. but there is plenty of empty space in between the berries. Isn't that supposed to cause mold growth?
Third question, is the result liquid = lactic acid?
It's not ethanol nor acitic acid right?
Can I use a glass weight to weigh down the blueberries? Like one that is used in fermenting?
Yes it’s much better. Best to avoid plastics as they leach toxins into your food, even BPA free plastic still leaches toxins.
If we use winegrape berries, will works same way, too?
Gewrgio Yep, you can follow the exact same method!
Can I use frozen blueberry instead? Same procedure?
im a bit late here but why didnt you use water as i ve seen in your other fermentation video?
Overall good information. I Love fermented lacto foods and of course ethanol ferments as well. One small detail, organic foods do contain pesticides. They are just are organic ones. I dont know why this myth persists. As a general rule, they have to use more of them in greater quantity as bugs have developed resistance to them.
Can you ferment organic frozen fruit?
Blueberries are so expensive in my country. That Jar's worth alone is probably worth R1000 if not more! That's atleast $80
Wow! Blueberries grow wild in my backyard but the birds always eat them before I have a chance.
i am looking for some vegetables or fruit that can create with sweet flavours???
How would you know if it went bad (pathogenic microbes)?
So you can make your own lactic acid, your own pectin (from Cody’s lab) and use these two things to make a jam.
That's a really cool idea. Getting enough pectin would be the issue though haha. I may try using the lacto juice for a jam though, you have me thinking!
Hi ! I cannot find proper blueberries on the market where I live, is it possible to do this with frozen berries ? Like, just let it defrost in the fridge for a day and then use them as fresh berries ?
Thanks for the video !
Yes
You can’t get blueberries? What part of the world do you live in? I am intrigued.
Also as far as I am aware you can use frozen but they have to be organic.
If you purchased non-organic store bought fruits or veggies for fermentation, could you just leave them sitting out overnight to collect bacteria in the surrounding air?
Wouldn’t be advisable as the fruit including inner layers has absorbed all the chemicals and carcinogens from the plethora of vile pesticides and fungicides etc…
It’s never really advisable to eat any fruit or veg that isn’t organic and non GMO. There is a reason that almost everyone has chronic health conditions these days and many many people get cancer. Nearly all food is a toxic hazard.
Try to eat non GMO and organic wherever possible.
What happens if you don't get the salt percentage exact?
Nice video there, I would like to ask is it possible to do the same with strawberries and raspberries or are the gonna be mashy? Have you tried it and if yes how long did you left it for?
Nick Toumpas Yes you can do the same process with strawberries or raspberries. I haven’t done it myself, but the process will be the same, as always taste as you go until the sourness seems right for you!
If you want to make sure they maintain their structure I would do them in a vacuum seal bag. If you are just going to toss them into yogurt, baked goods or just eat them, you can use the same jar method.
@@EthanChlebowski Gonna try it for sure, like I said my only thoughts are that they are softer than the rest that I've seen online and haven't found any video tbh that they do
Nick Toumpas Sweetness. If they do end up too mushy a texture, then you can make it into a purée and add it to things, lots of possibilities!
@@EthanChlebowski Am planning to use it on a savarin plate am planning and I dont want to put only blueberries although if they end up mushy i will make ice cream with it
@@nicktoumpas6719 Ahh yes that makes sense why you want them to maintain structure. In the book, the suggest using a vacuum seal bag if you have one. That's what Noma does for their lacto plums!
That would be awesome to make but so expensive 😬
I bought organic blueberries is it recommended to wash the blueberries?
No need to wash them, you want all of the lactic acid bacteria on the skin! If there is any noticeable dirt, you can lightly rinse them with water, but do not scrub.
@@EthanChlebowski tks good info I will work on it tonight. Tks again.
Rich Ruiz Sure thing, glad I could help!
I made fermented carrots, I peeled the carrots and they still fermented
@@stevesbonesai Good to hear! LAB is all around us on hands, surfaces, so it likely got in an alternate way than the carrot skin.
How do you keep the birds out of the blueberry bushes?
You have to net them otherwise you'll have nothing left.
Is there a way to ferment fruits that preserves their sweetness? Not soured?
Honey ferments
I have fermented many different vegetables but not fruit. I was wondering why you didn't crush the berries to remove all the air space between them. I would worry that it would grow mold. Does the salt help to kill the wild yeast on the berries? Otherwise you may end up with hooch instead. Great video!
The liquid that leaches out of berries fills in the air space in between them and the ziploc bag on top will keep out any more oxygen from getting in! Then the salt level will promotoe LAB growth will killing off other unwanted microbes.
The main reason not to crush them is to keep structural integrity, that being said, if you know you are going to be mashing or pureeing the berries anyway, you could crush them.
Alternatively, you can ferment in a vacuum sealed bag to ensure there is not any air, but I have not had issues using the crock method with the ziploc water bag on top!
why is the salt neccesary? what is the effect of it on the fruits?
It creates a hostile environment for bad microbes while not being too salty so the lactic acid bacteria will still survive.
Hi! Did you do 20% salt or 2% ? Cause I think your math was 20% no?
im trying this. looks yummy. Those blueberrys arent ripe lol pick em later
I prefer slightly underripe blueberries! They are tart, and make the best pies!
Can i ferment mushrooma as the same way? 2 % salt?
Yep, 2% salt. In the book they do the same method with Cep mushrooms.
Stupid question but do they taste salty ?
Can I use frozen fruit ?
Can I use frozen blueberries ?
Shelly Pfluger For lacto fermentation to occur you need the lactic acid bacteria (LAB) that exists on the berries naturally. I would suspect frozen blueberries would have killed all LAB.
That being said, I would just try a small batch anyway and see what happens!
Thawing the berries ahead of time (before applying salt) in open air may reintroduce LAB to the skin of the berries.
Can I get a pdf copy of the book Secrets of Fermentation
Any idea how this would change the nutritional value of the blueberrys? Possibly dropping sugar content to make them more Keto Friendly?
James Bowens That’s a great question. The fermentation does change glucose into acetic acid, so it should lower the sugar, but by how much, I’m not sure.
What’s the difference between this and making wine or alcohol? Same concept ? I made some and they smell like wine
Phil_Bjj They are similar in that they are both Fermentation. They are different in what microbes and biproducts we are looking to produce.
For lactofermentation, we are using LAB and looking to turn glucose into lactic acid for a sourness. Some wild species of LAB can produce alcohol in addition to lactic acid, but LAB is generally not used in beer making.
In beer making, yeast is the microbe at play turning sugar into CO2 and alcohol giving the bubbly goodness and alcholic content.
Hope that helps, I’m not intimately familiar with how beer and wine work, but I know the basics.