lactofermenting blueberries have hardly produced any liquid - is this safe?
I've begun a batch of lactofermented blueberries, following the recipe in The Noma Guide To Fermentation. I mixed the salt and blueberries, and poured them into jar, where they've been sitting for a little over a couple days under a weight.
But, the blueberries have hardly released enough liquid to cover the batch. My experience with pickles tells me to submerge the cukes under brine, lest they spoil.
I'm obviously a beginner here. This strikes me as being unsafe; I picked out one blueberry at the top that already went moldy.
Should the blueberries be submerged?
Best Answer
They should be submerged. Lactofermentation is done anaerobically - under the brine. If it is in contact with air, mold starts to develop (mold is aerobic). Also yeast has an aerobic mode, where it multiplies, so the berries might become slightly alcoholic.
Either put brine on top of the next batch, or squish/bruise some of the berries.
Pictures about "lactofermenting blueberries have hardly produced any liquid - is this safe?"
Can you eat fermented blueberries?
Fermented blueberries are a delicious and healthy way to get probiotics. Depending on the method you use will depend on the flavor. Try method 2 for a sweeter ferment or method 1 for a sweet and salty version.How long should blueberries ferment?
Ferment the blueberries in a warm place until they have soured slightly but still have their sweet, fruity perfume. This should take four to five days at eighty-two degrees Fahrenheit, or a few days longer at room temperature. But you should start taste-testing after the first few days.Do you rinse fermented blueberries?
They need no prep other than a quick rinse, and once they're done you'll find heaps of simple uses for them: Toss some onto your morning yogurt and granola, or add them to a smoothie, or puree the fruit and juices to make a salty-sweet coulis to be drizzled over ice cream or fresh cheese.How long does it take for berries to ferment?
Allow the fruit mixture to sit in a cool, dark place. Fruit tends to ferment quickly, in 24 to 48 hours. However, some people prefer to ferment the fruit for up to 2 to 3 weeks. This allows it to develop a much stronger flavor, as the syrup is converted into alcohol.The Easiest Way To Ferment Any Fruit (Lacto-Fermentation)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Alexander Mils, Lisa Fotios, Denys Gromov, Monstera