LACTO-FERMENT
Lacto-Fermented Grain
This experiment compares standard and nixtamalized lacto-fermented grain to study flavor and fermentation behavior.
Lacto Blueberries
This experiment lacto-ferments blueberries to compare acidity, funk, and temperature-driven flavor differences.
Lacto-Fermented Cabbage
A quick log for a new batch of fermented cabbage using a standard salt ratio and simple aromatics.
Lacto-Fermented Shiitake
This experiment lacto-ferments shiitake mushrooms to preserve them and capture a savory acidic brine.
Lacto-Fermented Squash
A fast lacto-fermented squash that turned sharply acidic within a few days and likely needs a shorter fermentation.
Lacto Snap Peas
This experiment lacto-ferments snap peas in snap pea juice to preserve texture and deepen pea flavor.
Lacto-Fermented Burdock
This experiment lacto-ferments burdock root to test its texture and how it carries smoky heat.
Lacto-Fermented Cauliflower
A simple lacto-fermented cauliflower with a clean, acidic flavor and a straightforward lactic profile.
Lacto-Fermented Celtuce
This experiment lacto-ferments celtuce to see how a simple 2% salt ferment changes its flavor.
Lacto-Fermented Fresh Cranberry Beans
This experiment lacto-ferments fresh cranberry beans to test texture after a brief pre-boil.
Lacto-Fermented Kholrabi + Maple
This experiment ferments kohlrabi with maple syrup to compare flavor and texture against a standard lacto ferment.
Lacto-Fermented Strawberries
This experiment compares whole-brined and sliced dry-salted lacto-fermented strawberries.
Lacto-Fermented Asparagus
A quick lacto-fermented asparagus with crunchy texture, pickle-like acidity, and better flavor after chilling.
Lacto Roasted Squash Trimmings
This experiment ferments roasted honeynut squash trim to see how lacto-fermentation changes both the liquid and dried solids.
Lacto Barley and Soy
This experiment uses blended cooked barley and soybeans in a salty lacto-fermentation to explore both the liquid and solid results.
Lacto-Wineberries
This experiment lacto-ferments foraged wineberries with salt to draw out their own brine.
Cherry Umeboshi
This experiment uses cherries in place of plums to make an umeboshi-style lacto-fermented preserve.
Lacto-Strawberries
This experiment lacto-ferments strawberries in their own juices with a 2% salt brine.
Lacto Cherries
This experiment lacto-ferments cherries in a light salt brine.
Lacto-Amazake (Buckwheat)
This experiment lacto-ferments diluted buckwheat amazake to turn some sweetness into acidity while building carbonation.