What You Need to Know
The fermentation process involves the action of wild yeast and bacteria present on the berries, breaking down cell walls and releasing anthocyanins and other compounds. The mixture is left to sit for 2-5 days, allowing the natural fermentation process to occur, resulting in a product with increased nutritional value and digestibility. The process can be enhanced by the addition of a small amount of sugar or honey.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
5 days
3 days - 7 days
Equipment
Fermentation vesselCheeseclothWeightSpoons
Steps
- 1.
Açaí na tigela (Brazil): Fermentation enhances depth of flavor in the base puree
- 2.
Parakari (Guyana): Double-fermented ceremonial drink
- 3.
Mingau de açaí (Amazonas state): Fermented pulp gives porridge its characteristic tang