Cut the mandarins into quarters and place in a large bowl.Weigh the mandarins then calculate 2% of that weight in non-iodised salt.20g non-iodised salt (ie 2% salt to mandarins)Įquipment: large bowl, kitchen scales, glass jar with rubber seal, measuring jug, fine strainer, coffee filter, funnel, clean glass bottle.Use it as reference to work out the ratios of the ingredients you need. Note: The following recipe is for 1kg of mandarins and can be scaled up or down. It’s important to remember that the yeast is on the peel therefore don’t wash it too much before use. Lacto-fermentation amplifies flavour, adds texture and imparts a richer mouthfeel.įor this recipe, we lacto-fermented mandarins but you can use other fruit, vegetables and citrus such as pink grapefruit, blueberries. The result is a a slightly sour flavour profile, often described as “funky”. The process is as simple as adding 2% of the weight of the produce in non iodised salt in a sealed jar and burping it every couple of days to release the CO 2. Lacto-fermentation relies on lactobacillus bacteria as well as some yeasts to break down the sugars in food to form lactic acid, at times alcohol and carbon dioxide which produces a fizzy style of drink. The word lacto refers to lactic acid which is produced when sugar is broken down in an anaerobic (free of oxygen) environment. The salt water brine creates an anaerobic environment (free of oxygen) where lactobacillus bacteria can survive, acting as s a preservative. Lacto-fermentation is an old form of food preservation involving salt, produce and in some instances water. Lacto-Fermented Mandarin Liqueur – Photo © Cocktails & Bars What is Lacto-Fermentation
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