This technique works incredibly well with berries.
I've had issues with fermenting mashes in bags in the past. My suspicion is that blending ahead of time may have killed natural lactic acid bacteria on the vegetables. So, you could counter this by adding some ferment brine at the end (e.g., from store-bought kimchi). But, I now blend for the final texture after the fermentation rather than before.
philip1209|2 years ago
I've had issues with fermenting mashes in bags in the past. My suspicion is that blending ahead of time may have killed natural lactic acid bacteria on the vegetables. So, you could counter this by adding some ferment brine at the end (e.g., from store-bought kimchi). But, I now blend for the final texture after the fermentation rather than before.