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…