FOOD NEWS
19 Best Fruits And Vegetables To Lacto-Ferment
BY ANNA KOT
Tomatoes
Umami-packed tomatoes are good for fermenting, which ups the umami further. You only need tomatoes, a 2%-4% salt water brine, and pickling spices, if desired.
Homegrown tomatoes only need a quick rinse to prepare for fermentation. Cherry tomatoes are best punctured with a toothpick, and larger tomatoes should be dissected.
Cucumbers
Cucumbers are popular in various preserves. Perfectly sized to fit neatly in jars, their skin is thick enough to retain the crunch but thin enough to let the flavors in.
Remove its blossom part when making pickles to preserve their crunch. Pack them tightly into a jar, cover them with a 5% salt brine, and leave them in a dark place for a few weeks.
Lemons
Slice off whole lemons and quarter their bodies, then submerge them in a 3% salt brine, and leave them for a couple of weeks to reduce acidity and up the salinity.
Finely chop the flavorful peel and keep it separate from the tender flesh. The pulp can be strained or mashed into dishes, and the juicy brine can be added to marinades or drinks.
Cauliflower
Lacto-fermentation preserves the satisfying crunchy bite of fresh cauliflower while infusing it with complex flavors. Simply submerge the raw florets in 2% brine.
However, you can also ferment it with spices like curry and turmeric for color, add some heat with fresh or powdered chili peppers, or give it a Nordic twist with dill and caraway.
Rhubarb
When you lacto-ferment rhubarb, its tang will mellow, developing into a complex, zesty character. Adding warming spices like cinnamon or cardamom will elevate it further.
It will be ready in a week and last for a couple of months in the fridge. It complements and elevates other dishes like Great Britain's fool desserts or a simple yogurt.