5

Around a week ago I had a tray of leftover cherries. I rinsed them, cut them in half and took the stone out, mixed them with 2% by volume Kosher salt and vacuum sealed them.

I then left them on a counter in my kitchen for a week at room temperature (North Wales, for reference), "burping" the mixture on day 3, 5, 6,7 & 8.

I've opened the mixture today - the cherries were sour as expected, however I'm not sure if that is from the liquid that's come out of them, which smells pretty strongly of alcohol.

What have I made here? I was working off from the Noma fermentation guide and guess I sort of expected lacto-fermented cherries?

Googling would suggest I have made something in between this cherry chutney:

https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-cherry-chutney/

or umeboshi:

https://en.wikipedia.org/wiki/Umeboshi

Any help gladly appreciated!

7

What makes you think they are not lacto-fermented cherries? The Noma guide is, of course, a reliable resource. I assume you followed the procedure for plums (or the general instructions for lacto-fermented fruits and vegetables), as the book does not have a specific recipe for cherries. It could be that you just allowed them to go too far for your liking. The book does talk about "watching the timing", and choosing a stopping point that suits your taste. The specific fruit, and of course the ambient conditions, will influence the fermentation.

The two links you attached are also for lacto-ferments. The chutney just has other ingredients added...so call them what you wish. I would say you have lacto-fermented cherries.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.