Fermentation can elevate your food and palate in surprising ways. This guide explores the process of lacto-fermenting cranberries and presents three unique recipes utilizing these tangy transformed berries.
Cranberries are often relegated to cranberry sauce for Thanksgiving. Lacto-fermentation unlocks their potential, creating a versatile ingredient with a complex flavor profile. Lacto-fermentation is a process where glucose molecules in fruits or vegetables are converted into lactic acid, essentially transforming sweet into sour. This is achieved by creating a salty, anaerobic environment that promotes the growth of beneficial lactic acid bacteria. The Noma guide to fermentation simplifies the process: weigh the ingredient, add 2% salt by weight, and wait.
The process begins by weighing the cranberries and adding 2% salt by weight. For example, 340 grams of cranberries require approximately 7 grams of salt. The vacuum sealing method simplifies the process, but a jar with an airlock lid also works. Simply mix the salt and cranberries and vacuum seal them.
Vacuum sealed bag of cranberries and salt for fermentation.
Mark the date and store the bag in a dark place at room temperature for fermentation to occur. After about eight days, the vacuum seal will likely be lost due to gas production during fermentation. This is normal. If the bag inflates significantly, burp it by cutting a small corner to release the gas and then reseal.
The fermented cranberries will have a pleasant sourness, less pungent than their raw counterparts. Strain the cranberries, reserving the juice for later use. Store the fermented cranberries in a container in the refrigerator. Refrigeration slows fermentation, but after 7-10 days, the flavor may change, so freezing for later use is recommended.
Close up of lacto-fermented cranberries.
Now for the recipes. The first is a vibrant cranberry relish. Finely chop 50 grams of fermented cranberries until they resemble a paste. Add 2 grams each of fresh thyme and parsley, along with one small clove of garlic (about 5 grams). Mix in olive oil to create a cohesive mixture, and season with salt and pepper. This relish is delicious with roasted vegetables or steak.
Next, a simple vinaigrette using the reserved lacto-cranberry liquid. This liquid acts as the vinegar component. Dissolve a pinch of salt in the liquid, then emulsify with oil to achieve a vinaigrette consistency that coats the back of a spoon. The resulting vinaigrette will have a unique pink hue. Add black pepper and toasted walnuts, or experiment with other herbs and spices. Drizzle over greens and top with parmesan cheese.
Lacto-fermented cranberry vinaigrette in a small bowl.
Finally, a surprising smoothie. Blend frozen bananas, 30-40 grams of fermented cranberries, a few scoops of vanilla Greek yogurt, and fresh orange juice. The result is a refreshing and unexpectedly delicious smoothie.
A glass of pink lacto-fermented cranberry smoothie.
Experimenting with fermentation opens up a world of culinary possibilities. These three recipes are just a starting point. Enjoy the journey of discovering new flavors and textures with fermented cranberries.
