Fruit contains much more sugar and wild yeasts than vegetables. That is why it ferments faster and turns quickly into alcohol. Wild fermentation, i.e. fermentation that takes place due to naturally occurring yeasts and bacteria and works so well with vegetables, is not the first choice for fruit.
By trial and error I have found other ways to ferment fruit successfully and tasty.
Fermentation using starter cultures
In order to direct the alcoholic fermentation towards lactofermentation, the fruit ferment can be cultivated by adding a so-called starter. A starter culture consists of microorganisms capable of propagation, for example sourdough, whey, water kefir or kombucha.
What also works very well is to increase the salinity and generate a brine by pressure. It is important to note that the salinity should reach a maximum of 10%. I use this type of fermentation to ferment plums, or small apricots umeboshi style.
Fermentation takes place up to 10% salinity. If more salt is used, one would begin to speak of curing. Also tasty, but not the subject here.
Recipes for fermented fruit
- Fermented plums TkemaliTkemali or Tqemali (Georgian ტყემალი; tʼqʼɛmɑlɪ) is a popular Georgian sauce, sometimes called plum ketchup. Fermented plums are also the classic example of wild fermentation of fruit.
- Fermented UmeboshiIn elementary school I had a friend whose mother was born in Malaysia. Through her I got to know Xi Muoi. These are dried Chinese salt plums. And I loved them! This was in the [...]
Fermenting with honey
Another absolutely delicious option is the fermentation of fruit with the use of honey. Berries, ginger, lemons, turmeric, oranges are good examples of fruit and honey ferments. You just have to make sure that there is not too much moisture from the fruit, otherwise you might accidentally make mead or a similar alcoholic liquid (like Katsulua, the delicious fermented coffee liqueur).
Combining fruit and vegetables
When fruit and vegetables are combined, a simple wild fermentation is possible. These combination ferments are as easy to produce as pure vegetable ferments and are among my declared favorites. The vegetables lower the total sugar content and thus slow down the fermentation process.
All kinds of fruit fermented kkakdugi style are delicious, or fruit as a flavoring for a hot sauce. Fennel with blueberries is also one of my favorite recipes!
Homemade vinegar from fruits or fruit leftovers is great! It often tastes more intense than store-bought, is much cheaper and uses available resources - my apple cider vinegar made from skins and cores is a genuine zero-waste product.
Vinegar is a separate topic to which I am preparing an independent contribution. You can subscribe to this blog or to my instagram so that you will know about the publication. Or just drop by here again ☺️