The Easiest Way To Ferment Any Fruit (Lacto-Fermentation)

fermentation scares a lot of people because it's expected to be complicated not that anybody boy alright if you have fruit and salt then you can make this [Music] oh wait what am i near so today we're gonna be doing another lacto-fermentation project but this time it's gonna be done with fruit which is something that I personally think benefits massively from fermentation I know lots of other people will agree with that through this method you can basically get multiple products out of a single product and if that ain't economical then I don't know what is plus that's cool and it's fun okay then look okay look going a little bit crazy right now a little bit crazy so with all that said let's do this shall we right so I know we're gonna be fermenting fruit but we need to be picking what kind of fruit first off whatever fruit you picked make sure that it's not too ripe otherwise it's just gonna get all soft and mushy and yucky you know what mushy yucky also some fruits tend to ferment better than others I personally think all types of stone fruit do really well so nectarines peaches you know stuff like that I also did some Tomatoes blueberries are great actually just about any berry works I'll put a list of my favorite fruits to ferment in the description below also you can follow my Instagram on Twitter while you're down there that's right PR anyway so the first step with all your fruits is gonna be to cut them into large pieces but things like stone fruit I'll usually just cut those in half or in quarters and then things that are small like blueberries or raspberries I just leave them whole I'll see if your fruit has a pit or a seed be sure to remove it sometimes they'd like to be really silly and stick inside of the fruit to piss you off as you can see here if that's the case you can simply just cut it in quarters as close to the pit as possible now we're gonna be using the Noma method here which is a two percent salt lacto-fermentation it's insanely easy just sounds fancy so just get the weight of your process fruit in grams then multiply that number by point zero two and the number you get from that will be the gram weight of salt that you need you don't have a kitchen scale yet you really should get one I mean at this point you should only to the one that I use in the description and it's gonna be the same two percent for every fruit tomatoes blueberries plums peaches you know you name it then you're just gonna take whatever fruit that is and then take that weight out portion of sea salt or kosher salt or whatever just make sure it's non-iodized sprinkle it all over your fruit and then toss your fruit in the salt to evenly distribute it and what's it so nice insulted the next part you can do two different ways now the preferred way that I would go would be with a vac machine you know vacuum seal it like you're gonna be putting in this sous-vide I know not everybody has one there's a the one that I'm using is only like 30 bucks which I'll link below but if you don't want to do that you can also just do it in a jar although the vacuum sealing method is so much easy for the vacuum machine just put your fruit in the bag and sort of arrange it nicely and then just vacuum seal it that's it let's make sure that any juices come out don't you know end up in your machine now if you're doing at a jar place your fruit in a large jar of whatever you can find and then place some sort of weight on top of it you know you can use a bag of water you can use fermentation weights basically you need the fruit to eventually expel enough juice that it's submerged and it's only if it doesn't then it's not gonna work so just cover that jar with cheesecloth or a kitchen towel and then whichever method you choose to use leave it out at room temperature for four to seven days you're gonna gauge doneness based on its flavor if you want it to taste more fermented do you let it go a little longer just try not to surpass about seven days for me my indicator with the vacuum bags you can literally see them ballooning and once they're so ballooned if they're like a tight tight balloon they're about the pop that's a pretty good indicator that they're done now every fruit is gonna have its own distinct quality when it's fermented that's the beauty of it I personally love love love the taste of lacto-fermented tomatoes and the juice that they leave behind is just so packed with umami once these are done just make sure to separate the fruit from the liquid because they both have their own uses and you could do that real easily by pouring it through a mesh strainer set over a bowl okay so you've got your lacto-fermented fruits and juices but now what do we do with them well first let's start talking about just the lacto-fermented fruit itself now the easiest way to use this would be to just literally put the fruit on top of some pancakes or waffles or in some yogurt I'll put the lacto blueberries on these nice stack of buttermilk pancakes and they were great I also topped it with lacto bloob juice and maple syrup one of my favorite applications while doing this video was by making something similar to bruschetta i toasted ciabatta bread then rubbed it with the cut face of a garlic clove topped it with lacto tomatoes after draining all of its liquid off some shavings of parmigiano-reggiano a drizzle of lacto tomato juice which by itself is the most savory tart thing you'll ever taste some extra-virgin olive oil basil flaky salt always and fresh cut and fresh cracked black pepper took me about one minute to put together and it was so delicious and full of umami from the fermentation yeah 10 out of 10 would do again also made a nice little relish for some fish using equal parts lacked a white peach and Castelvetrano olives a little bit of lacked a white peach juice and some extra virgin olive oil and then I just sort of mix it around and put it on top of some seared fish and that was wonderful that just gives you an idea that you can use it like fresh fruit but just with a more flavorful punch you can also totally take these if you have a dehydrator which I'm using the Sahara dehydrator I'll have a link in the description for this you can also take those fruits a whole nother level if you dehydrate them until they're chewy which you'll do at about forty degrees Celsius after I dehydrated some of them I actually decided to rehydrate some of them in sort of a rose syrup which is basically just equal parts sugar and water and then a couple drops of rose water and then I poured that over it and let it sit for a couple of days goes great sliced with cheese there was some meat like prosciutto so that's just a couple ways you can use the fruit but the possibilities are really honestly limitless now as for just the juice you can use it for a lot of things you can use it for dressings or vinaigrettes I did on this salad we also use it to brined stuff I even used the lacto-fermented tomato juice to poach shrimp in and it was incredible I just got a lightly simmering tossed in some shrimp a little bit of olive oil a little bit of yuzu Kosho fresh parsley some garlic and bay leaves and just let it simmer until they were cooked and it was it was amazing obviously you seasoned with salt also if you're into panzanella instead of doing the typical dressing that you would just using that lack of tomato juice yeah obviously I have some sort of attachment to it and that's it you know how to lacto-fermented small example of how you can use them the possibilities truly are limitless you can even dehydrate the skins and make a seasoning out of it there's just so so many options but do you want to know what else has a lot of options b-roll [Music] guys and that is it's so lacto-fermentation plus fruits equals a good time okay a real good time just takes a little bit of patience you know now this vacuum sealing method actually comes from the restaurant Noma in their book the Noma guide to fermentation so if you want a guy if you guys want to get that book that I'll also be in the description I love no mom obsesses Noma Rene Redzepi if you're watching this I love you I would really love to collaborate with you so hit me up please please you know fermentation in general always opens up tons and tons of new windows it's a great community thing so be sure to send me all the things that you guys are making I love seeing it but with all that said if you enjoyed this video or you learn something leave a like subscribe and I will see you next time [ __ ] [Music]

Channel: Joshua Weissman

Views: 519,475

Keywords: fermentation, fermented fruit recipe, how to ferment, how to ferment fruit, lacto ferment, lacto fermented vegetalbes, lacto fermented fruits, what is lacto fermentation, joshua weissman, youtube recipes, youtube cooking series, youtube cooking show, fermentation recipe, sat bawl pro, josh weissman, joshua weissman fermentation, fermenting fruit, how to lacto ferment, fermentation friday, fermented foods, fermenting recipes, easy fermentation, easy fermenting recipes

Id: 46_uxveHZ4w

Length: 7min 23sec (443 seconds)

Published: Fri Aug 30 2019