12/2018 lacto-fermentation of mango

[rick]

Attempting to follow the advice of The Noma Guide to Fermentation, deciding to lacto-ferment nearly-ripe mango.

Processing

• chopped 3 mangoes, which ended up producing ~910g of mango

• weighed out a 3% salt mix @ ~27g salt, mixed

• put in quart canning jars; weighted with ziploc+water, covered in cheesecloth, put up for fermentation at room temperature

[rick]

After 24 hours

[rick]

6 days in

Definitely some carbonation and some fermentation, but I think this can work a few days longer.