I’ve been playing around with 4 day ferments with both fruit and veg in hot and humid Darwin, Australia and am impressed with the results. Our temperatures currently vary from 27 – 32 degrees celsius (78 – 82F) for almost 6 months of the year so as you’d imagine, ferments can become explosive quite quickly! Carrot, lychee, mango, papaya, pineapple are just a few of the goodies I’ve struck luck with so far.
I must say though, the notion of 4 day fermenting is really the starting process which is usually then finished in the fridge. Sound crazy? Well, my thinking is that in cold climates bench top temps are probably the same as my fridge! And I have to say, while I finish off some of my ferments in the fridge, it’s at the back where they’ll be undisturbed and can sit for at least 4 weeks. It’s my tropical twist on a 4 week bench top ferment and while I don’t know whether there’s any change in the quality of the end probiotic product, there’s certainly not been any noticable negative impact on my auto immune dis-ease either. I ferment for food medicine, for fun and for flavour and would love to know how you manage climatic conditions for your favourite ferments.
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