Lacto-Fermented Celtuce

Background

The goal of this experiment was a simple Lacto-Fermentation of celtuce, utilizing a basic 2% salt-to-weight ratio with a ground preparation.

Process

Ingredients

• Celtuce
• Salt (2% of total weight)

Method

1. Chop the celtuce.
2. Weigh the ground celtuce and calculate 2% of that weight in salt.
3. Mix the salt thoroughly into the ground celtuce and pack into a fermentation vessel.

Notes and Observations

• Over the course of a few days, the ferment developed a strong corn chip flavor.
• This flavor profile is highly reminiscent of the “mousiness” (mousy taint) that typically develops in opened wine.
• Hypothesis: This could be due to the colonization of lactic acid bacteria or wild yeasts similar to those responsible for mousy defects in winemaking, or it may be a specific reaction inherent to the chemical precursors in celtuce.
• The resulting taste is not necessarily unpleasant, but it is a major departure from the bright, fresh flavor profile one might typically expect from this vegetable.

Future Adjustments

• Conduct further trials to determine if this corn chip/mousy flavor profile is a consistent characteristic of fermented celtuce or if it can be steered using a starter culture.
• Experiment with different salt percentages and fermentation temperatures to see if the development of this specific flavor compound can be suppressed or controlled.