All About Lacto Fermentation

Lacto-fermentation has been creating a buzz in the world of mixology, and NO, it has nothing to do with lactose or milk!
This age-old technique, nearly a century in practice, serves as a significant enhancer, imparting depth and distinctive flavour to cocktails.
Picture the harmonious blend of salty, umami, and tangy notes, complemented by a hint of funky undertones.
Unlike alcoholic fermentation, which involves yeast, lacto-fermentation relies on the conversion of sugars into lactic acid by various strains of beneficial bacteria, primarily Lactobacillus.
These bacteria are naturally present on the surface of vegetables and fruits.

At its core, lacto-fermentation thrives in salty and acidic conditions—an environment where lactic acid bacteria flourishes, while other harmful bacteria meet their demise.

The golden ratio for this transformative process is a 2% salt-to-fruit weight or up to 5% for some veggies. When venturing into experimenting with additional ingredients, it’s crucial to factor in their weight before determining the salt quantity. When using fruit, observe how much water the salt extracts, especially when using citrus or other juicy fruits. You can squeeze or juice the result of the fermentation and incorporate it into your recipes.

Temperature plays a pivotal role in the lacto-fermentation dance, with the sweet spot falling between 21-28°C. The timeframe for this process typically spans 7-10 days, although variables like daily tastings and the nature of ingredients can influence the duration.
Chopped fruit tends to expedite the process, often maturing in under a week. If using vacuum bags, you’ll notice the bag expanding as CO2 is released during the fermentation process.

Lately, I’ve been experimenting quite a bit with lacto-fermentation, although I’ve always been somewhat apprehensive about using it in drinks due to some negative experiences in the past. While fermented food and drinks can add an exciting dimension to the modern bar scene, they require careful handling and shouldn’t be taken lightly. 

The Dos and Don’ts

Fermentation can be an enjoyable process, and fermented foods offer numerous benefits for our bodies. However, it can also pose risks if not properly controlled. Adequate equipment, even if inexpensive, is essential for ensuring safety.
Please, please, please – avoid using open jars left exposed to dust and germs in the FOH, or reusing plastic takeaway containers often greasy.
My best recommendation is to use a vacuum bag to seal the contents and allow fermentation to proceed. Remember, you’re not aging spirits here; fermentation typically spans from 7 to 10 days. Anything longer than that increases the risk of yeast and mold growth.

The role of Light in fermentation

I’ve always considered myself a very curious person. I love to run experiments, both successful ones and, well, sometimes really bad ones!
However, a big part of conducting these experiments is observing and assessing every stage of the process.
When researching online, it’s often emphasised to be careful about temperature and salt ratio for effective lacto-fermentation. However, something I’ve personally noticed that makes a massive difference is LIght! yes, sunlight! Isn’t that crazy?

My lacto-fermentation was running fast at night, and sleeping during the day, Perhaps it’s a bit like us bartenders?

After some research, I found some excellent sources that explained in scientific terms what my Italian hands couldn’t quite wave. 🤌

Fermentation is highly sensitive to light!
Lactic acid-producing bacteria (LAB), which are responsible for fermentation, thrive in darkness, while light can actually kill them. UV Light in the amounts that penetrate the container seem to be beneficial to yeasts, and is to be avoided. 

Yeasts can affect the flavor and texture of our fermentations, so it’s important to store them in a dark place. Exposure to light, especially sunlight, can also trigger chemical reactions in fermented products, leading to off-flavours or the breakdown of desirable compounds. That’s why many fermented beverages, like beer and wine, are packaged in dark-colored bottles or stored in dark environments to minimise light exposure and preserve their flavor.

My Lacto Fermented Peach

Of course, I couldn’t leave you without a quick recipe to try at home!

  • 500g Fresh Yellow Peaches
  • 10g Sea Salt (2% of fruit weight).

Wash, pit, and chop your peaches, then add them to a vacuum bag. Measure 2% of the cut fruit and add salt to the bag, mixing thoroughly. Using iodine tends to inhibit the beneficial bacteria in cultured vegetables and fruits, so I highly recommend you use a non-iodised one. Seal the vacuum bag, eliminating the air inside (oxygen is detrimental to fermentation, so you want to exclude it). Now, store your ferment in a dry, dark place away from direct sunlight! The bag will eventually swell, as shown in the picture, which usually takes up to 10 days, but you’ll know it’s ready when the bag reminds you of Aunty Marge.
Once it’s ready, open the bag to release the gas and separate the juice from the solids. You can also juice the remaining fruit for a larger yield of juice. Now you can enjoy it with some soda water or as the ultimate ingredient in a cocktail!

Let us know if you try this at home! Feel free to share pictures and comments.
Tag us on social media at Bar Crafts.

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