Lacto-fermented Oranges
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- čas přidán 31. 01. 2021
- Hi, this is a video about fermenting oranges. As soon as they are fermented, a video will follow in
which I will bake a cake with them.
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For the sliced orange:
Ingredients:
1 organic orange
500ml water
7g natural salt
Preparation:
1. Slice the orange.
2. Dissolve the salt in the water.
3. Put the slices in a clean glass and pour the brine over them.
4. Weight the orange down to keep it below the brine.
5. Cover with a tight-fitting lid and ferment at room temperature until desired flavor and texture are achieved.
6. During the first 4 to 8 days you should release excess pressure.
7. Once the orange is fermented, move to cold storage. The orange flavor will continue to develop as it ages.
For the whole oranges:
Ingredients:
4 organic oranges
1l water
20g natural salt
Preparation:
1. Cut the oranges crosswise.
2. Put 5g of salt inside each orange.
3. Place the oranges in a large, clean glass and press them firmly into it.
4. Pour water over them so that they are completely covered with liquid.
4. Weight the oranges down to keep them below the brine.
5. Cover with a tight-fitting lid and ferment at room temperature until desired flavor and texture are achieved. Depending on the temperature, that is from a month to 6 month.
4. During the first 4 to 8 days you should release excess pressure.
5. Once the orange is fermented, move to cold storage.
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Für die Orangenscheiben:
Zutaten:
1 Bio-Orange
500ml Wasser
7g natürliches Salz
Zubereitung:
1. Schneide die Orange in Scheiben.
2. Löse das Salz im Wasser auf.
3. Gebe die Orangenscheiben in ein sauberes Glas und gieße das Salzwasser darüber.
4. Beschwere die Orange mit einem Glasdeckel, um sie unter Wasser zu drücken.
5. Verschließe das Glas und fermentiere bei Zimmertemperatur so lange, bis Geschmack und Beschaffenheit angenehm sind.
6. Während der ersten 4 bis 8 Tage öffne das Glas täglich, um überschüssiges Gas auszulassen.
7. Wenn die Orange fermentiert ist, bringe sie an einen kühlen Platz. Dort wird sich der Geschmack weiter verbessern.
Für die ganzen Orangen:
4 Bio-Orangen
1l Wasser
20g natürliches Salz
Zubereitung:
1. Schneide die Orangen kreuzweise ein.
2. Gebe jeweils 5g Salz ins Innere jeder Orange.
3. Lege sie in ein großes, sauberes Glas und presse sie hinein.
4. Gieße Wasser darüber, so dass sie vollständig mit Flüssigkeit bedeckt sind.
4. Beschwere die Orangen mit einem Glas o.ä., um sie unter der Oberfläche zu halten.
5. Verschließe das Glas und fermentiere bei Zimmertemperatur bis Geschmack und Beschaffenheit angenehm sind. Je nach Temperatur dauert das von einen Monat bis zu 6 Monaten.
4. Während der ersten 4 bis 8 Tage öffne das Glas täglich, um überschüssiges Glas auszulassen.
5. Wenn die Orangen fermentiert sind, bringe sie an einen kühlen Ort.
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Video equipment etc.:
Camera: iPad Pro 11
Micro: Rode VideoMicro Compact On Camera Microphone
Edit: Adobe Premiere Elements
Music: CZcams Audio Library
(1) Asher Fulero: The Closing Of Summer
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hi, we'll used this technique for fermentation at school, can you tell me more about it, does it create alcohol?
Alcohol is not produced in this way. Instead of sugar, salt is added and a process known as lacto-fermentation begins. Lactic acid fermentation creates an environment in which lactic acid bacteria are stimulated to grow. The lactic acid they produce is the main reason for the long shelf life of these oranges.
For brewing it dosnt hurt to have the peels on right?
You can leave the peel on if they're organic oranges.
Can you ferment any other fruit or berries this way?
Yes, you can! I have also fermented cherries and gooseberries this way and I have also heard of blueberries. But I find it works best with citrus, because it creates a somewhat tart flavor that is still fruity. Try out what you like to ferment!
Do they taste salty after this process? Could you just eat them like a fresh orange?
They are a little salty. You can't eat them like a fresh orange. They are more for flavouring food and drinks. For example, you can bake a cake with them.
What do I do with the fermented orange?
I use it wherever I want orange flavour, for example in cocktails or here for an orange cake:
czcams.com/video/JrvN1uumKe0/video.html
If it has seeds, do I have to remove them?
I don't think that's necessary.
Is iodised salt OK to use?
I'd rather not. The iodine added to the salt can hinder the multiplication of lactic acid bacteria during the fermentation process. It is best to use rock salt.
Can I omit using the salt?
As this is lactofermentation, it is made with salt and you can't omit it. But you can probably ferment oranges in other ways too: with milk or water kefir, for example. Try it out!
Can you do it with sugar?
If you use sugar instead of salt, you can make orange vinegar. To do this, cover the mixture with a cloth so that oxygen gets into the jar. After one or two weeks, the alcoholic fermentation begins. After that, the alcohol decomposes with the help of acetic acid bacteria. The vinegar is ready after about 4 to 6 weeks.
Do you use tap water or filtered water
I use tap water because ours is of very good quality. I think the best water would be spring water. Maybe I should go looking for it sometime? Thanks for your comment!
@@gardencookbook welcome.
I did not see how long you ferment the slices? I see you ferment the whole oranges for 1 month or more.
@@mothershelper1981 If I recall properly, the video stated one week.
The actual fermentation process lasted more than a month. After that I put the jar in a cool place. In this way, the oranges keep until there are new oranges available, so about a year.
Can this be used for wine?
You can't make wine out of it. But if you want to flavor mulled wine with it, you can. Use only a little, because the oranges are a bit salty.
@@gardencookbook thank you, I have already started making my own orange wine (out of fun) I will try this, Thank you very much sir 👍
what does it taste like after fermented?
It tastes intensely of orange and is a bit salty.