LACTO-FERMENT
Lacto-Wineberries
This is a lacto-fermentation of foraged wineberries. The berries are combined directly with 2% salt by weight, which will draw out their juices to create a brine.
Cherry Umeboshi
This experiment is a variation on traditional Japanese umeboshi, which is made with plums. This version uses cherries, subjecting them to a lacto-fermentation before partially dehydrating them to crea...
Lacto-Strawberries
This is an experiment in lacto-fermentation, using strawberries with a 2% salt brine created from their own juices.
Lacto Cherries
This is a simple lacto-fermentation of cherries, using a 2% salt brine. A small amount of water was added to ensure the fruit remained submerged.
Lacto-Amazake (Buckwheat)
This experiment is a test using a previously made clarified buckwheat amazake. The amazake was diluted with water and combined with a yogurt starter in a flip-top jar. The goal is to simultaneously la...