Search query: The art and science of fermentation
Video title:  fermented grain and that is just started to open up a whole new world of flavors and techniques and recipes yeah what's pretty cool about this lab is that it's really a complete separate entity from the restaurant so people that work in the fermentation lab they're not really involved with a day-to-day they don't have to worry about cutting up your ingredients and all that they can fully just go a hundred percent into fermentation so in summary Noma really knows their stuff about fermentation and they simply define it as the transformation of food by microorganisms whether it's bacteria yeasts or molds there are a number of different microorganisms that can be used to ferment food the one we're going work with today are lactic acid bacteria shortened to el-ad and in the genus lactobacillus these bacteria exist naturally on the skins of different fruits and vegetables we're gonna be utilizing lactic acid bacteria for their enzymes which will transform sugars into lactic acid creating these sour flavors that we love and this is a common fermentation method that is used in foods like pickles and kimchi nobody finds the basic lacto fermentation process as one is way your ingredients to is add two percent salt and three is wait until your desired fermentation has been reached so we've got some wild berry bushes right over here and we're gonna pick some berries and do a blueberry ferment with lactic acid bacteria so as you see we hit some rain so we changed locations to under the porch so now that we have our blueberries picked I did want to point out that if you are buying from the grocery store for blueberries specifically or any other fruit or vegetable that you may want to ferment look for things that are organic or have not been treated with pesticides because if there are pesticides that might affect with how much lactic acid is on