Background
The goal of this experiment is to lacto-ferment a large batch of blueberries to observe the flavor profile, acidity, and the impact of fermentation temperature on the final character of the fruit.
Process
Ingredients
- 3 kg blueberries (approximately 12 pints)
- 2% salt by weight (dry salted or in a light brine solution)
Notes and Observations
- Flavor Profile: The final taste is, as expected, funky, acidic, and overall pleasant.
- Batch Variations: There is noticeable variation between different batches. Some present a flatter, funkier, and more savory profile, while others are significantly more acidic.
- Temperature and Colonization: These flavor differences seem to depend heavily on the initial colonization of wild bacteria and yeasts, as well as the fermentation temperature. Higher fermentation temperatures appear to bring out more of the funk, which can be desirable or undesirable depending on the intended application.