Because the berries usually lose their shape and texture when lacto-fermented, we often use a juice press to harvest the juices. Fermented berry juice is incredible—it has body and effervescence, saltiness, sweetness, and acidity. Mix fermented raspberry juice with a spicy olive oil, add a few grinds of floral spice—maybe long or pink peppercorns—and spoon the resulting vinaigrette over thick slices of ripe beefsteak tomatoes. Sprinkle it with sea salt, sugar, and a few torn leaves of marjoram, and it’s the perfect distillation of late summer. And don’t throw away the berry pulp. It will bring
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