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LACTO-FERMENT
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.