Fermented Black Apples | Noma Guide To Fermentation

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Fermented Black Apples | Noma Guide To Fermentation

Рет қаралды 18,469

Күн бұрын

This week I tried my hand at a fermentation from the book, The Noma Guide to Fermentation, by making Fermented Black Apples. The Noma Guide to Fermentation will literally teach you how to ferment anything. Lacto Fermentation or Lactic Acid Fermentation, Kombucha, Vinegar, Miso, Soy Sauce, you name it! Fermented foods are the future! I left some apples alone for 8 weeks to turn black and ferment. The next step is to wait a year to see what they become!
UPDATE VIDEO TO SEE HOW THE BRANDY TURNED OUT: • Make it Fast Mondays /...
The Noma Guide to Fermentation: amzn.to/2HSIZ9l
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#fermentation #apples #cooking

Пікірлер: 45

@ColinMakesAllTheThings 5 жыл бұрын

Would you try Fermented Black Apples, or any other black fruits?

@Reset2150676 Жыл бұрын

i think i would, i want to turn into a black skeleton with goop all around

@jackecobain9522 3 жыл бұрын

I am a French cook, I just bought Noma's book. I will try to make garum to use as a seasoning

@ColinMakesAllTheThings 3 жыл бұрын

Sounds awesome!

@cmbrky2301 2 жыл бұрын

Did you tried how was it ?

@ozdoits Жыл бұрын

Thanks for sharing your Noma-inspired efforts!

@ColinMakesAllTheThings Жыл бұрын

My pleasure!

@galacticsalvage8516 5 жыл бұрын

Your dedication is impressive! I don't know that I have the patiences to wait a year to see if something turns out.

@ColinMakesAllTheThings 5 жыл бұрын

Good things come to those who wait! (well, maybe not, we'll see :))

@rayshellyohansen4196 2 жыл бұрын

I'm doing this in my instant pot as we speak. Just found your video because I wanted to see someone else do it :) I'll bet your back wasn't completely sealed. That water evaporated and couldn't have done that in a sealed bag I watched some of your more recent videos and your production quality is great!

@johnmillstead8396 4 жыл бұрын

Yes, more please.

@ColinMakesAllTheThings 4 жыл бұрын

I'm going to have to try this again, and do black garlic too!

@rachelskye2435 5 жыл бұрын

That little helper sure is cute.

@ColinMakesAllTheThings 5 жыл бұрын

I agree!

@zakn5869 4 жыл бұрын

You most likely had a hole in the bag. Blackening I found works just as well in the Excalibur dehydrator because there’s no direct contact, constant air circulation and a more precise temp setting. As long as the bag is well sealed, the juice retention is good

@ColinMakesAllTheThings 4 жыл бұрын

I'm probably gonna use a dehydrater next time I give it a go around! Maybe do some black garlic too!

@livinglight361 Жыл бұрын

I'd really like to start making fermented black fruit and find no info on the internet. Which fruits do you ferment in your dehydrator and at which temperatures? No added sugar or salt? No air in the bag?

@zakn5869 Жыл бұрын

@@livinglight361 no air in the bag/firm seal is ideal because it will keep some moisture contained in the fruit as opposed to seeping out(there is always some though). No sugar, and salt will only pull out more water and breakdown cell walls which will give you an overly mushy consistency. I do everything at 140F. Personally, I’m more of a fan of blackened veggies; onions, squash, or sunchokes for example. As for fruit, blackened pineapple is very good

@livinglight361 Жыл бұрын

@@zakn5869 Oh, so you can do veg in the bag too! This is getting very interesting. Thanks for replying so fast - you've really inspired me. I bet you can do leaves like that too - for teas. Maybe wet a little first.

@zacharyswain7034 2 жыл бұрын

can something besides plastic be used to hold the apples while they ferment?

@bendingriver7101 8 ай бұрын

Theoretically yes but the issue is that you want to remove the air from the container before you ferment them. I think you could use a jar with some type of airlock and heat the jar and cool it repeatedly to remove the air, but don't quote me on that. Food grade vac seal bags are safe and fine to use, and can even be reused

@heribertoc8172 3 жыл бұрын

hey Colin great video! since you have more experience on fermenting there is any way of how to ferment or oxidize Campari or maraschino, I some people using salt. any recommendations ?

@ColinMakesAllTheThings 3 жыл бұрын

I've never tried! I'm actually fairly new to fermentation and really only have experience with what's in the Noma Guide, and then basic stuff like sour kraut, pickles, and mustard seeds.

@LachlanMoss 4 жыл бұрын

I want to see more of your interesting books

@ColinMakesAllTheThings 4 жыл бұрын

I just did a video about Sean Brock's, "South". I will probably review more books soon!

@brennafynes6679 4 жыл бұрын

I had the same problem with my cockpot my garlic turned to charcoal. I might leave the lid off next time. Have you tried again?

@ColinMakesAllTheThings 4 жыл бұрын

Have not. I like the lid off idea. I might run some experiments with lid off, let it float in water, raise it up higher off the bottom or also just take the amount of time they say it should take and make enough batches to pull one batch each week and see what it does and take notes.

@Peshur Жыл бұрын

8 weeks?

@jenicek22 2 жыл бұрын

Ya got update on this?

@urnotme21 4 жыл бұрын

So it's been a year! How did it turn out?

@ColinMakesAllTheThings 4 жыл бұрын

I dunno, totally forgot, I should make a video about that! I’ll prob do that soon!

@ColinMakesAllTheThings 4 жыл бұрын

Just uploaded the update you were looking for :) kzfaq.info/get/bejne/otJ7ZNqr19esZqM.html

@briandeclan8282 4 жыл бұрын

I was cracking up because my son started screaming while I was watching this.

@ColinMakesAllTheThings 4 жыл бұрын

Haha, Kids are on the same team apparently!

@MistressOP Ай бұрын

should have kept making videos and switched to shorts to get some movement on your channel.

@munkyklone 3 жыл бұрын

Thank God you aren't so needy like others asking to "smash the like button". I hit the like button, for you and Stella. Cool stuff.

@ColinMakesAllTheThings 3 жыл бұрын

Haha, thanks for the like! I get why people do it , I’ve done it. I’d probably be farther along if I did that, but I agree I don’t like hearing it either.