Noma-Style Lacto-Fermented Fruit Vinaigrette
From The Noma Guide to Fermentation (2018). Redzepi: fermented fruit juice is “already halfway to being a fantastic vinaigrette.” Multi-day project.
Stage 1: Lacto-Fermented Plums
| Ingredient | Amount |
|---|---|
| Ripe plums (or any stone fruit) | 1 kg |
| Fine sea salt | 20 g (2% of fruit weight) |
Method: Halve and pit plums. Toss with salt (2% of weight). Vacuum-seal, or pack into mason jar with fermentation weight. Ferment at 28°C for 5–7 days, or 20–22°C for 7–10 days. Check daily. Strain, separating juice (~125 ml per kg) from flesh.
Stage 2: The Vinaigrette (~250 ml)
| Ingredient | Amount |
|---|---|
| Lacto-fermented plum juice | 125 ml |
| High-quality extra-virgin olive oil | 125 ml |
| Shallot, very finely minced | 10 g |
| Flaky sea salt | to taste |
Method: Whisk fermented plum juice and olive oil until emulsified. Stir in shallot. Season.
Notes
Same technique works with blueberries, gooseberries, tomatoes, mushrooms. Always maintain at least 2% salt — below this risks unsafe fermentation.
Pairs with: Stone fruit salads, beets, composed plates.
Sources:
- Noma Projects
- The Noma Guide to Fermentation (Artisan Books, 2018)
Modern-Contemporary · Salad-Dressings · Salad-Dressing-Techniques