Versatile gut-loving ingredients, fermented fruits and berries are puffy and slightly sweet. They and can be mashed or puréed into sauces and drizzled over baked custard, nice cream, breakfast oats, pancakes and yoghurt.
Makes: 1 × 500mL jar
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Servings
1 × 500mL jar
Prep time
Cook time
Recipe
Ingredients
- 2 cups fresh mixed berries
- 2–3 tbsp filtered water
- 2 tbsp raw honey
- ½ tsp starter culture (find at healthfood stores & follow packet instructions for quantity needed as they vary)
- 1 tsp Celtic sea salt
Method
- Place berries in sterilised 500mL mason jar, packing them tightly with a wooden spoon to remove any air gaps and leaving about 2.5cm headroom at the top.
- In small sterilised jug, mix together remaining ingredients until salt has dissolved.
- Pour liquid over berries, ensuring they are submerged and leaving about 2.5cm of breathing room at top of jar to allow for expansion.
- Cover jar with plastic wrap then screw lid on tightly. Store at room temperature for 1–2 days or until bubbles start to form. Transfer to fridge, where berries will keep for up to 4 weeks.
- Note: Covering the top of the jar with plastic wrap before screwing the lid on stops the metal of the lid coming in contact with the fermenting liquid.
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