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Introduction to Culturing Fruit
Those who have dabbled in fermentation have usually attempted culturing vegetables, but when it comes to culturing fruit things start to get a little more complicated.
Fruit contains a lot more sugar than vegetables. These sugars are exactly what the microorganisms feast on to produce bacteria, acids, and yeasts in a cultured food product.
Because the sugars are so prevalent in fruit, a fruit fermentation requires close monitoring, unlike fermenting vegetables.
Types of Fruit Ferments
There are three kinds of fruit ferments:
Lactic Acid Ferment
This is the type of ferment that produces the first stage of the fruit fermentation process.
There are many types of fruit alcohol ferments. Wine is the most well-known. This stage of fermentation is fairly easy to achieve due to all the sugars in the fruit.
The vinegar stage is the final stage of fermentation after alcohol. At this stage acetic acid is formed to produce things like apple cider vinegar.
Achieving Lactic Acid Fermentation
Lacto-fermented fruit jams and chutneys can be achieved in much the same way as lacto-fermented vegetables are produced. There are a few special considerations, however:
Don’t be too intimidated by the challenge of fermenting fruit. Give it a try, experiment, and have fun with it!
Ready to Get Started with some Fruit Chutney Recipes?
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