The Easiest Way To Ferment Any Fruit (Lacto-Fermentation)

[@JoshuaWeissman]

Alright, I usually ignore this stuff but let me set something straight. I said Twice in the video that this technique is from The Noma Guide to Fermentation. I’ve also been playing with this technique and working on a video for months and have proof on my instagram from posts that date far enough back. So no, I’m not copying BA. And honestly it’s super annoying to spend so much time as a newer to KZbin guy to make something like this only to see another multi million dollar company happen to post it (because they used the same book as reference) and then me be told I’m copying them. So please just try and be nice bc it is kinda funny (in a comedic way) that BA has posted recipes after I’ve already done them and vice versa (like the pop tart recipe that I did first). And I think it’s just a testament to the current trends of food. And I take it as a humongous compliment that could even happen by coincidence when I am only ONE PERSON pushing to build something truly authentic, and Bon Appetit is a staff of over 200 people. I’m not mad just wana set the record straight. Love you guys and I love Brad Leone a lot and I hope to maybe work with him one day.

[@KriptoniteCola]

They're just salty Josh (and not in a good way) Keep up the great content mate.

[@sa1936]

Joshua Weissman you shouldn’t give a shit about those people. We love you man❤️ keep it up with the content. Also, when you are going to make a miso video? 👀

[@JoshuaWeissman]

Safa Bishara I appreciate y’all. And yeah it’s in the works ;)

[@alexsaling7132]

Joshua Weissman your videos are much more enjoyable.. don’t even stress

[@tylerh629]

@@JoshuaWeissman If we really want to take the "simpsons did it" approach then no one can have a cooking show cause everything has been done at least once somewhere by someone. There was a time in the early to mid 2000's that every food network chef put cayenne in everything. Did anyone accuse them of copying each other? Did anyone accuse same chefs if they all did an apple pie in the same week? Just do you, there will always be haters.

[@FGCfoof]

how do i ferment b-roll footage

[@gabrielconstantin3544]

put salt on top and put it in a jar

[@JoshuaWeissman]

LIGHT there ya go

[@izzatikamila43]

First you need some salt

[@NavarroRefugee]

Get it on a film reel and leave it in a warehouse for 50 years.

[@drusih6180]

@@JoshuaWeissman Bro, should've said Flakey Salt

[@JohannGambolputty22]

All the homies on cell block D appreciate this.

[@skimaskalx]

el o el

[@agirlhasnoname7602]

@@skimaskalx *🤣😂😂😂🤣 Love that. Copying*

[@peterkransz3606]

I did this with sweet corn recently, then puréed and incorporated into corn tortillas.

[@Olhamo]

that sounds really good!

[@christidesson]

@@pocketsand5216 También estan buenas las tortillas amarillas, pero mis favoritas son las de mazorca negra y azul

[@kleahy55]

Y’all crazy Josh has posted videos before BA makes theirs, like his Yuzu Kosho about a week before Brad posted one and his homemade pop tart before Claire’s gormet makes. He’s doing this full time, it takes longer than just a simple afternoon to test recipes, prep, record, and edit. When you have two channels with similar topics (especially Fermentation Friday and It’s Alive) you’re bound to have some rhyming.

[@JoshuaWeissman]

kleahy55 THANK YOU. Also we both used Nomas method to ferment these . So neither of us even came up with this technique, they did.

[@samholden1339]

Okay I get your argument here, but basically all BA videos are filmed months in advance, and are on a release schedule.

[@baby_king9ine]

Sam Holden so josh’s videos aren’t?

[@samholden1339]

Austin likes eating potatoes I don’t know if Josh’s are or are not, that’s why I didn’t say anything about them as I am void of information on them.

[@loganketchum7809]

Honestly I think you should have over 1 million subscribers by now, but I think that’ll happen soon because you make amazing videos! Keep up the good work and the always appreciated jokes

[@wildedibles819]

I'm new!! :-)........ trying to learn all I can to improve my gut health...also a good way for me to consume more salt .....I'm the kinda person who never uses salt on my food I really need to remember to eat some especially in the summer when we sweat alot of it out

[@lilguava70]

Well now he has nearly 4 mill.

[@Nalgas27]

It's been over 1 year, he has 4.3 now. Which is amazing

[@batoulxoxo4433]

lmao he has more than 4mil now

[@dfgdfbsdfvv832]

@@batoulxoxo4433 5.4 now

[@bryanpaynechefbrybry1067]

Thanks Papi... Im a 53 year old semi retired chef, and I am loving your channel and content.. and I amreally enjoying this fermentation section.. Cheers Papi you absolute champion..😘😘

[@thefoodlord9744]

Dude's wit and artsy style is off the charts..👏👏

[@ep4314]

I was very skeptical about putting fermented blueberry on top of pancakes. After 6 days of fermenting the blueberries, mine was still slightly salty and smelled like wine. Still not sure about it, but I put them on my pancake and put maple syrup on top. The saltiness somehow added great depth of flavor. It was delicious! Thank you, Joshua.

[@tazzyslady]

I've been fermenting for years. If it fits in a jar it has a good chance of being fermented. But I've never seen it done in a sealed bag! I laughed and then subbed. Expecting great things from your channel! You seem to have an amazing sense of humor that I enjoy very much.

[@stephenolan5539]

I've been fermenting for decades. Just never on purpose.

[@DonDrewlio]

In his defense.... I remember watching him start these processes on IG before BA dropped their video... I just think him and Brad share the same host 🤔

[@CalebWayneMcCready]

BA also films their stuff weeks if not months in advance.

[@davidb5205]

I remember when Claire's Gourmet Poptart video came out, there were a bunch of annoying comments asserting Josh did it first. People just LOVE to point out when two KZbin channels cover the same topic, even if there are clearly different approaches.

[@ThisIsTheInternet]

For what it's worth they're all just crimping ideas from NOMA's book

[@tylerh629]

@@ThisIsTheInternet If we really want to take the "simpsons did it" approach then no one can have a cooking show cause everything has been done at least once somewhere by someone

[@kiks12]

@@ThisIsTheInternet its like they don't watch the whole video to where he mentions that fact. Like a person can take inspiration from something and mention it at the end of the video. But I agree with tyler as well

[@carrolannethompson3947]

de/re hydrated fermentation foods? SO brilliant! thank you.

[@Olhamo]

Do they retain all the good stuff, enzymes, amp probiotics?I would imagine they lose some. can imagine pureeing some of the finished stone fruits, mixing it up, and making some jerky with added miso. Mixed with shiitakes?

[@OtherWorldExplorers]

I made the tomato fermentation, and OMG it was awesome!!! It smelled like tomato beer! and I don't even like beer but this was amazing!!

[@taun96]

Because it's cherry season in Australia, I got my hands on some fresh red ones and fermented a batch. They were done pretty quickly, but I put them in the fridge to develop more flavour. And they taste a little alcoholic now. They go really well in my smoothies or with some nice yoghurt and honey in the morning.

[@therorychannel3304]

Thanks for showing this method. I have been lacto fermenting lemons for about 8 years, but haven't tried this method. I want to encourage you to use those stone fruit pits to make a liqueur. It's freaking awesome. I roast the pits and then crack them (with a vice) and steep them in vodka for 30-60 days. I sometimes drink it as an infused vodka, but most of the time I make a stone fruit scrap simple syrup and make a liqueur - 3 to 1 vodka to syrup. (or whatever you like) It's like Grand Marnier, but peachy (or cherry or a mix). Great mouth feel and delish! I adore your videos and truly appreciate the care and methods you use to teach. I've learned a LOT from you! (except on your mozzarella video, I'm too short at 4'-11 to do that stretching method, on any of my counters or tables lol -- how is that for a kitchen challenge?)

[@LavenderLori406]

Wow! This was amazing! I live off grid in Montana and always looking for ways to keep food other than in a refrigerator. I did not expect to find such mouthwatering originally creative ways to use what I ferment! Incredible! And thank you!

[@person9513]

ummm how did you watch this if you live off grid?

[@theboxedaussie1947]

@@person9513 fr lol, bro is using that Starbucks Wi-Fi

[@maxinemcclurd1288]

Alright ! Now to start another experiment in my kitchen....I never imagined I could use my vacuum sealer to ferment! I wish I'd seen this when stone fruits were in season,maybe apples and pears or even citrus?I have ACV and sauerkraut fermenting at present,my house smells like a twisted distillery and it's about to hit a new level.Thanks for this video,I love fermenting !

[@RachelRamey]

The recipes I've been finding MAKE it complicated. I had to search and search before finding this, to find out how to figure out how much salt to use, so if I didn't have *exactly the same amount* of fruit to ferment as the recipe called for, it was a no-go.

[@Victoria-fs9jo]

lacto-fermented plums are AWESOME

[@jillmalecki2090]

Hey Joshua, just wanted to tell you that you deserve alot more recognition and that you are a HUGE inspiration. This video is great since i really needed to learn some fermentation. Thanks for sharing it ❤

[@gingergandalf4869]

I’m thinking on making the lacto plums, then using the juice to inoculate a gose (sour beer). Hopefully it’ll hold onto the flavours

[@julli281]

That sounds exciting! I love gose and I read that originally it used to get it's sourness only from spontenous fermentation, and that they started using lactic acid with it later. The idea of combining lacto fermented fruit and beer seems super cool.

[@gingergandalf4869]

@@julli281 ye that's correct, it was done the same way as Belgian sours where you would brew the beer then hold it in massive copper baths and allow the outside air to blow over it during the night allowing all the wild yeast to settle in it and ferment. The German side of things would use 2 year old hops and that would get the ferment "spontaneously" started. Nowadays you inoculate with lacto for about 1-3 days then boil and continue as a normal beer. I'm just worried the plum flavor will be lost during the boil and ferment but if it works i'd says it'll be savage

[@randoprior4130]

@@gingergandalf4869 did you try this yet? I'd love to hear how it went.

[@orlandonieves652]

Hey! How it went the sour beer?

[@gingergandalf4869]

I ended up cultivating wild yeast of some plants that were in season and using that to pitch a mango and passion fruit gose

[@TMercan31]

Dang - the fish with the olive/peach topping looks amazing! So did the shrimp....and the pancakes.... 🤔 And the bruschetta..... I should've just said it ALL LOOKS AMAZING! Yummo 😋

[@hawkwardart]

you can use a big bowl or tub of water to pretty much vacuum seal a ziplock bag by submerging until just below the zipper. did this in my sous vide days

[@ShathaAz]

I love how short your fermentation videos are. Thank you 🌷.

[@MarkusWITH_a_k]

I'm so late, but on time. I finally found someone fermenting blueberry. The tomato is a plus. I have some plans for that one myself. Watch out for them haters, bro. Nice video and B-roll.👍🏾

[@taun96]

I also got the NOMA guide as a birthday present recently. I tried fermenting blueberries, but those turned out really weird because they were frozen. I tried again, but this time, I used cherries. After fermenting perfectly for 3 days, the cherries have retained their sweetness but they have the tartness and saltiness of an olive. This really seems to work well and might go very nicely as a garnish with some alcohol. I'm gonna use those cherries with my homemade kefir, and maybe I'll try a soda or lemonade that has these cherries. The leftover brine, I might see if I can turn into a nice salad dressing.

[@speakezze_340]

Every time you open the cabinet I get flashbacks to late nights watching Good Eats, and I’m living for it.

[@Tippex114]

The examples of uses are nearly as valuable as the instruction on how to ferment in the first place. 👍🏼

[@anamericancookinspain6738]

I'm working on a new project for a client where part of the work involves fermented fruit recipes. This was a great video! Thanks hombre.

[@ChristopherSmithNYC]

Don't worry about mistakes like @:56 You can actually edit those out. We didnt even need to see that, editing is magic!

[@noahcap]

Great video! Two quick questions- 1. after fermentation is complete, where is the best place to store the fruit? The fridge? 2. How long will it keep? Thanks, I love your videos!

[@sehrtoll9119]

Its a little bit late, but it will still help you. Yes the fridge is the best way to store it

[@eem19]

This video actually blew my mind. Incredible

[@albina7217]

Is there anything you can‘t ferment? Joshua is the FERMENTATION KING

[@polw104]

4:08 that is very similar to a typical appetizer that we do in spain mostly in catalonia, its called "pà amb tomàquet"

[@tammywinters7860]

Now I gotta get some bags for my whatchmacallit machine! I LOVE fermentation Fridays!

[@carrolannethompson3947]

Tammy Winters oh I cannot use plastics, have alergies, and can taste it in stuff now. sigh, glass for me!

[@tammywinters7860]

@@carrolannethompson3947 it's not good for you anyway. Glass is definitely better!

[@theartofshwa]

Bro, your channel is killing me. All of these things are so much simpler than I ever expected them to be (not just fermenting). My lazy ass needs to get to work! However, I do vote for a whole new series of grilling videos though.. it looks like you spend a lot of time inside, in the kitchen, and with all the time I spend in front of my grill, I think you could use some of that fresh air. ;)

[@sirloin26f]

So dope,I actually just got the noma book this week! Thanks for making things I always thought looked complicated into something very approachable... even to home cooks!

[@BubblewrapHighway]

That b-roll music is BANGIN'!

[@gillenzfluff8380]

You can get the vacuum results by putting the bag under water holding the opening above the water and the air is forced out and you can seal it.

[@shuvanidev]

Wow, thanks for introducing the vacuum sealer method - that is a real game changer I think :) I love fermenting, it has really changed my cooking in a very good way. It's pretty healthy as well. Thank you!

[@sa1936]

Bought this book couple of months ago, and I became so obsessed with fermentation. More people should buy it ,it’s fucking amazing!!! Love your content keep it on.

[@takeaim420]

Friggin amazing video. I’ve been on the fermentation train lately, but I haven’t thought to do fruits!! Keep up the amazing work, brother 💪

[@myrahopper1875]

I’m so excited to try the tomatoes…my mouth started wat when you described them! Love your crazy, quirky videos! Time for me to subscribe! ❤

[@nightstrick8951]

That vac sealing shot of the tomato's during the broll was money

[@tigeroth10]

nobody: josh: F E R M E N T A T I O N edit: thx so much for heart fermentation god josh

[@PLANDerLinde99]

Also Josh: F R I D A Y S

[@tigeroth10]

rip edits make hearts go away :(

[@Chef-Bret]

Nocellara del Belice olives are the best, in my opinion. I heartily agree with that recipe. Keep up the great work Josh.

[@imagepng_]

Are you and BA in kahoots? I swear you both always release similar videos around the same time lol, even though I'm SURE BA record theirs months in advance

[@Tykeronia]

Ferment time: 3:10 "4-7 days" BA video on the same thing: 8 days ago Hmm

[@OliB1992]

Agreed. I enjoy watching both but it is getting pretty obvious lately...

[@alterbobo3481]

Yeah the last it’s alive is the same too...

[@bowenheinrich]

what's BA?

[@cthomas025]

@@bowenheinrich Bon Appetit

[@ironiedusort]

Out of curiosity some time ago I tried an experiment by putting some grapes with sea salt (crushed slightly) in a ziploc bag clipped it with a clothes peg to prevent it exploding open and then for additional saftey I put it in an air tight container...After a few days when I checked I could smell the alcohol fumes. By about almost 2 week I think (memory is bit fadey) It was sooo strong. So even thought I added some sea salt alcoholic fermentation still occured I'm guessing because of the sugar content and since I left it too long...I also live in a warm climate so maybe that speeded up the process even more. Oh well I wasn't really disappointed though...To go a step further I added this to a veg combo of beets carrots and pumpkin that I had previously fermented (lacto fermentation this time) and got an interesting concoction. It tasted great but I don't know what I really created😂😂😂😂😂

[@Olhamo]

Excited to get going on some stone fruit ferments, and grape tomatoes, and lemons, and clementines. and those beautiful cherry popper peppers that taste so fruity.

[@exactpause9218]

This blew my mind, I knew about fermented vegtables... but fuits?! Gotta try!

[@sagnorain3160]

My trick for pitting peaches is to have a spoon. Works nice, minimal loss of fruit flesh.

[@allygirl641]

Joshua, when you got all tongue-tied and said, “I’m going a little bit crazy right now” twice, I fell a little bit in love with you. ❤️

[@kolorless-cat]

You never cease to amaze me...

[@HeyItsJono]

That shrimp dish looks amazing, I'd love a full-on recipe for that omg. Also, if we chuck this in a jar to ferment, do we need to burp it or anything?

[@kickinitwithkaren]

I never thought about using this method. Great ideas.

[@carlosortega8357]

Woooah ! so much great new info there I had to roll back the video 3 times w/ pencil & paper in hand to jot down the facts. Healthy stuff, indeed! Thanks man!

[@vincentbenoit7772]

I always enjoy your videos brother. Thanks for the lacto-fermentation ideas. You rock. Look forward to your next video.

[@herumetto-san5559]

hey man i been lurking on your channel for a few weeks now, love your content! def inspired me to start cooking for myself. one small piece of constructive criticism i have to offer would be to boost mic volume when you're recording speaking? voiceover and b-roll audio were good, i just had to raise my volume to hear you speak sometimes but other than that thanks for the awesome videos man

[@Pmillionaire]

This is the sickest vid you put out yet, would love to see a more in depth video of all the things you used the fruit for, it all seemed so flavorful, creative and colorful! That radicchio salad tho....still have one in the fridge thinking about what to do with it

[@jncite]

Love your sense of humour!

[@thomasherrington5521]

Mmmm...so fermenty 😋

[@WilliamAlvarez]

Excellent content Joshua, actually I gifted the noma guide to a friend because of your videos. Keep it coming

[@isabellfernandez3282]

Hi! We have a delicacy in the Philippines called “buro,” made from salted rice and fish. Can you make a video explaining how fermentation occurs in the process of making it?

[@forageforage3520]

Joshua.. very interesting method "the vacuum sealed bag"..hummmmm…..I'm gonna have to try this, just because it's a fun science project watching the gas expand in the bag. Exacellent vid!

[@cbrisalchemist6887]

Most excellent! I just got suggestion an hour ago and have, and such a lovely foodie. May the Unami goddess shine on you and may you have abundant success. 🦹🏻‍♀️👏🏼👏🏼👏🏼

[@Ryan_Perrin]

I haven't fermented anything, but I love fermentation friday!

[@Honath]

Something about this b-roll hit different

[@buddyboog6661]

We’ve been blessed with so many uploads

[@2t0y]

I'll try the tomatoes. That shrimp made me hungry and it's midnight here

[@Ruyusaki]

I honestly love watching your videos my wife gets mad because I keep wanting to buy things for my kitchen haha

[@nasapeepo]

Great video! Can’t wait to try this!

[@turntechgodbeheaded]

“Fermentation scares people because it’s expected to be complicated.” When I was 10 I crushed up some fruit, put it in a bag and stuck it under my bed because i wanted a free supply of alcohol to sip on whenever

[@yuuri9064]

Did it work?

[@turntechgodbeheaded]

Mini Williams it tasted like shit, so nah. It definitely fermented though.

[@yuuri9064]

@@turntechgodbeheaded Unfortunate haha. Good thing you didn't get sick from it or anything.

[@kathrinedevries4364]

@@yuuri9064 well he never said THAT. Lol

[@mahrufurrahman9759]

🤣🤣🤣

[@sarahimireles4224]

"We don't talk anymore... Shiiiit!" HAHAHAHAHAHA DIED

[@cameroncoop7878]

10/10 bravo - great editing and skillful cooking... great tips too!

[@4MEStudios]

Lot a love here on this page. And it ain't just because he did Lacto-Fermented fruit. (although it looks great)

[@coleseum1]

Duuuude, I reaaaally need this b roll song in my life

[@chefevilee9566]

I’m going to grow a Yuzu tree. If I ever get fruit I will send you a box. It worked out really nice. Turns out that it is one of the few citrus trees that can flourish and grow fruit in partial shade. Not a lot of shade. I thought shoot what tree am I going to put here? Bam that happen!!!!

[@palebabypink07]

Love this video (and others as well)! One request for fermentation Friday--can you do a video with salt Koji and soy sauce Koji? They are GREAT condiments and would love to see how you create recipes with these condiments :)

[@joonafrom]

Yo Joshua! Any idea how long you can strore this stuff in fridge?

[@EthanChlebowski]

From the Noma Book: "They'll keep in the refrigerator for up to a week without changing much character much" - I.e. They'll keep fermenting, but at a really, really slow rate due to the lower temperature. They suggest freezing any lacto fruit if you don't think you'll use it in a week. Alternatively, you could put the lacto fruits in the fridge a day or two BEFORE they have reached your desired so they can spend more time in the fridge without going past the too sour point.

[@pjanoo6973]

This is the content youtube was made for

[@Suspect42]

This is just such an incredible video. By the time he got to poaching shrimp in lactomato juice I could hear the fragments of my skull hitting every wall in my room and see the blood spatter across my laptop screen.

[@person9513]

wdym?

[@glenn1114]

I added water, honey and packet yeast together - left for a few days - added grapes - left for a few days - drained the liquid - put grapes in a jar, in the fridge. Very nice with cheese. The left over liquid is strong in alcohol. Did I go wrong? Should the liquid be added to the jar of grapes. I think they won't keep so long unless they are submerged in the liquid. On the other hand, will be too strong in alcohol. This was my first attempt at fermentation...

[@halpwr]

Lol at the end "we don't talk anymore"🎶

[@oliver76922]

You get vacuumed seal affect by putting the bag under water and the water wraps around the bag vacuum sealing it

[@mattraino3274]

For the record my JW home made bacon goes on the smoker tomorrow. Let’s do this.

[@JoshuaWeissman]

Matt Raino yessss, DM it to me on insta. Would love to see it! :)

[@mickaelmtp2397]

Thanks for you video. I'm getting started on fermentation. Quick question comparing sous-vide with traditionnal fermenting in a jar. Since carbon dioxyde has nowhere to escape how does it affect the fermentation process compared to the one in a jar where the cloth on top allows CO² out. Cheers.

[@Olhamo]

the idea of vacuum sealing is a certain kind of genius. Is the plastic Ok?

[@For91Days]

How do bananas ferment ? Not sure what it is but the thought of lacto-fermented banana is funny to me!

[@FuzzerNL]

I need to know what track that B-roll has. I like it.

[@mothershelper1981]

Do you think it would work with a ziplock bag if you really worked hard to push the air out?

Watching this at Midnight - had to go to the kitchen and do this with some tomatoes and nektarines :)

[@robcrawford152]

Come for the food, stay for the B-roll

[@Elleape]

Even though BA just did this, it isn't an original idea that either of them invented. Brad and Josh are both giving their 2 cents on this particular method.

[@caseyw1288]

joshua weissman be like (completely nonsensical question, the answer to which is B roll)

[@cldemenna]

You and Brad from BA would be best friends

[@midotah]

Hi, thnx for the original recip, but I was wondering : why should the salt not be iodized?? BTW I love lactic fermentation, thnx bro

[@allygirl641]

Mohamed TAHIRINE you’d want to use pure salt of some sort- iodized salt has anti-caking agents that can impart an off taste. When you are only using two ingredients, you want to make sure they both taste great.

[@midotah]

@@allygirl641 thanx a lot for the detailed answer

[@ericmartinez9820]

Iodine inhibits the fermentation process, so simply put, it doesn't work.

[@allygirl641]

Eric Martinez oh, right, forgot to mention that part! 😂 Although in one of the many fermenting groups I belong to, there are some people who SWEAR it works, but I’m always like, “how, sway?”

[@KiaAzad]

Related question: Can we ferment nopales (opuntia cactus)?

[@richardhowarth4230]

Hey Joshua, I've heard you can use fermenting for winter storage of summer veg/fruit. How would you store and for how long. Cheers👍

[@allygirl641]

richard howarth If you keep the fruit in the brine, you can store it 6-8 months probably. It will continue to ferment, but veeeery slowly. I have some beet kvass in my fridge that’s still delicious at 18 months!

[@lukespielman]

How full can you fill the vacuum sealed bag?

[@nadalinacurafina]

Q:To lacto ferment the fruits: do you keep it in the fridge while waiting to ferment? Thanks great video....