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:
Any help gladly appreciated!