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Hometown Foodie – A Different Kind Of Cranberry Sauce
Ellen Britt for (CNT) City News And Talk #foodie-all | http://CityNewsAndTalk.Com
Over the past year, I have gotten into fermenting foods. Now I don’t mean only sauerkraut, although I have experimented with that using red cabbage and it was awesome!
I am talking about an unusual method of fermenting called “salt fermentation” that does not require you to make a brine to pour over whatever you are fermenting. This is much simpler.
I first heard about this process while reading a rather obscure book called the NOMA Guide To Fermentation, which is a hefty chronicle documenting the fermentation experiements carried out at the world famous NOMA restaurant in Copenhagen, Denmark.
They do salt fermentation regularly but one day they stumbled across a different way to do this because someone made a mistake with the percentage of salt they usually used to ferment gooseberries and…
the results of that “failed” experiement changed everything!
So basically what you do is take whatever you want to ferment, let’s say fresh cranberries, then weigh them on a kitchen scale. It really helps to have a scale that weighs in grams.
Then figure out what 2% of the weight of your cranberries would be and then weigh out that much sea salt. Do not use iodized (table salt) as it will cause your ferment to fail.
I put my cranberries in a Zip Lock plastic bag, added the salt, tossed everything around to really make sure my salt was evenly distributed and then…
closed the bag most of the way, before (and I know this might gross some of you out!) sucked all the air I could out of the bag so it was collapsed onto the cranberries and then sealed it tight.
If you have one of those fancy vacuum sealers that would work even better.
Then I just placed the package on a tray and put it on top of my fridge, turning it twice a day for about four days. Over time, the berries will release a beautiful cranberry colored liquid and you will also see gas bubbles.
At the end of four days or so, you can remove the cranberries and then use to make a wonderful cranberry sauce. The fermentation process, which uses natural lactobaccili found on the cranberries, is responsible for the fermentation and the salt prevents mold from growing.
Let’s eat y’all…!