A week ago I tried fermenting fresh banana slices in brine with a bit of sugar. They fermented about a day and a half at room temperature (they started fizzing almost immediately), then went in the refrigerator.
A week later, they're still tasty. I'd say they taste like bananas in seltzer water, with a bit of lemon. Next time I'll definitely add more sugar (I only put in about a spoonful of demerara sugar).
Submitted December 02, 2017 at 05:29AM by Omni-dad http://ift.tt/2Bscvf5 fermentation
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