Guide on Fruit Fermentation: A Step-by-Step Approach with a Proven Plum Fermentation Recipe Included

Guide on Fruit Fermentation: A Step-by-Step Approach with a Proven Plum Fermentation Recipe Included

Bust Out That Jar and Preserve Some Fruity Delights with Lacto-Fermentation!

Oh boy, are you in for a treat! Today we're diving headfirst into lacto-fermentation - an incredibly simple and safe method of preserving fruit. But hey, it's not just about keeping your fruits fresh. With this bad boy, you'll be unlocking new flavors, packing your foods with good probiotics, and keeping them loaded with nutrients!

So buckle up, and let's get started on this fermentation adventure!

Why Ferment Fruit?

Lacto-fermentation is a game-changer, homie. It's extremely simple and safe to do at home, plus it offers truckloads of benefits. Besides being packed with good probiotics, fermented foods retain their nutrients during the fermentation process.

Here's the best part: lacto-fermented fruits develop a unique combination of sour, salty, and umami flavors during fermentation. Ain't that fantastic? If you're into sweet and savory goodness, you're in for a real feast!

A Taste of Lacto-Fermented Fruits

Any fruit can be lacto-fermented, but some produce better results than others. Lacto-fermented plums (also known as umeboshi plums in Asia) are popular, especially for seasoning rice and various dishes. Most stone fruits (such as peaches, cherries, apricots) are ideal for fermentation, and don't even get me started on citrus fruits like lemons, limes, and oranges! After fermentation, you can even eat the peel and use it in recipes! Lacto-fermented lemons, also known as salt-preserved lemons, are a must-have in North African cuisine. Berries (blueberries, blackberries, gooseberries) are also excellent choices, perfect for creating sweet and sour condiments to drizzle on ice cream or fresh cheese.

Mixing Things Up: Fermented Fruit & Vegetables

To tame the taste of lacto-fermented fruit, try adding it to a vegetable fermentation! The fruity mix will provide a sweet and aromatic touch. For example, the recipe for orange lacto-fermented carrots uses a slice of orange to give a delicious flavor to the carrots. Apples and pears are often used to counterbalance the spiciness and saltiness of kimchi or sauerkraut recipes. Adding fruit to vegetable fermentations is a great way to balance out the taste. Mangos and pineapples are a match made in heaven when combined with chilies and other herbs in the preparation of hot sauces or salsas.

Let's Get Fermenting: Lacto-Fermented Plums Recipe

Ingredients:

1. 400 grams of plums (or enough to fill the jar)
2. 10 grams of salt
3. Lactic acid bacteria culture (or 1 tbsp. of brine from a previous fermentation, or 1 tbsp. of whey)
4. Water

Steps:

1. Cut the plums into quarters and remove the stones (optional).
2. Mix the plums and salt in a bowl.
3. Allow the mixture to soak for 30 minutes.
4. Transfer the plums to a jar, adding the lactic acid bacteria source, and place a ViscoDisc in the jar (if necessary, add water to cover the ViscoDisc).
5. Cover the jar with a lid and allow it to ferment for a week for sweet and sour fruit, or up to a month for tangy flavors.
6. Remove the counterweight and refrigerate the fermented plums once you're satisfied with their flavor.

Fermentation Tips

While the principles of lacto-fermentation apply to both fruit and vegetables, here are a few tips to help you succeed with fruit fermentations:

1. Start with fresh and firm fruit. If they're too ripe, they'll fall apart during fermentation. However, very ripe fruit can be used for making a sauce.
2. Use the right amount of salt. For fruits, use 2% of the weight in salt. For more info, check out our guide on salt and brine in fermentation.
3. Always add a source of lactic acid bacteria to guide the fermentation and maximize its chances of success.
4. Experiment with different fermentation times to discover all that lacto-fermented fruit have to offer. For sweet and savory results, stop the fermentation at one week (or less!). Or let it ferment for several weeks for umami and tangy flavors.

serving Suggestions

Fermented fruits make fantastic condiments! Try them drizzled over dishes, or to add unique flavors to a marinade or dressing. Here are a few ideas:

• Fermented lemons in chicken dishes
• Fermented peaches and nuts on pizza
• Fermented sour cherries as an aperitif (like olives!)
• Blueberries (and their brine!) on vanilla ice cream
• Umeboshi plums to season rice
• Fermented pears in a salad
• Fermented fruit brine in vinaigrette

Get in Gear!

We recommend the following products for this recipe:

• Jar
• ViscoDisc
• Lid with airlock
• Large bowl

So there you have it, folks! Embrace the tangy, salty, and umami flavors of lacto-fermented fruit. Get fruitin'!

Exploring global cuisines, lacto-fermented fruits can be a delightful addition to your health-and-wellness journey. With their probiotic properties, these preserved fruits contribute to healthy-cooking practices. Not only are they a perfect fit for your fitness-and-exercise-focused lifestyle, but their unique flavors also complement a wide variety of food-and-drink choices. Whether you're whipping up a meal or creating an enticing marinade, the taste of lacto-fermented fruits can elevate your diet and contribute to a balanced lifestyle. So, why not get fruiting today?

Read also: