Lacto-Fermented Cherries
Servings Prep Time
1pint 10minutes
Passive Time
1-2days
Servings Prep Time
1pint 10minutes
Passive Time
1-2days
Ingredients
  • 2 cups pitted and chopped cherriesany fruit can be substituted
  • 2tbsp honey
  • 2tbsp whey, water kefir or kombucha
  • 1/4tsp high quality saltpink Himalayan is our preference
  • 3tbsp filtered water
Instructions
  1. Wash, pit and chop your cherries (or fruit of choice)
  2. Place the berries in a wide mouth mason jar (pint sized). Squish them down with your fist or wooden spoon. If you don’t want to squish/crush your fruit, just use a larger jar. Please note you will need more brine if you decide to go this route.
  3. In a glass measuring cup or bowl mix your brine (honey, salt, water, whey/starter culture)
  4. Pour the brine over the fruit. If your fruit is not covered by the brine you can squish them down until they are or make more brine as needed.
  5. Optional: place your pickle pebble on top of your fruit, ensuring they will stay below the brine for the fermentation process. Screw on your Pickle Pipe and lid. Alternatively you can just use a regular mason jar lid (but check your fruit daily to ensure they are below the brine and not molding)
  6. Leave on the counter for 1-2 days (test your fruit after 24 hours). If you are using a regular mason jar lid, burp after 24 hours and again before placing in the fridge. If you are using your Pickle Pipes, switch to a regular lid after 1-2 days and place in the fridge.
  7. Consume within 2 months.