A berry interesting experiment

Fermented blueberries? We’ll just see about that….

I had posted a week or two ago about The Noma Guide to Fermentation, a book by the culinary minds at Noma, a three-Michelin-star restaurant in Copenhagen. I noted that a lot of the koji-fermented projects in the book were beyond my current skill set, but I did not really talk about some of the lactofermented projects, which tie right in with what I’ve been doing since the first of the year.

The project from the book that I found most intriguing was fermented blueberries. The Noma chefs have several different suggestions for how to use these — as soon as they’re done, you strain the berries out of the liquid, and each of the two products, the tart berries and the tart brine, can be used for different culinary projects as suggested by the book.

Yesterday, I found myself in Murfreesboro, where I’d met a friend so that we could carpool to a church-related meeting two hours away. I like to stop by Costco whenever I’m nearby, and I decided to snag some organic blueberries while I was there. I got home last night and wanted to get the ferment set up right away.