Introduction to Culturing Fruit
Most people who have dabbled in fermentation have at least practiced culturing vegetables and probably dairy as well. 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 you have to closely monitor and control the fermentation process. Instead of simply salting some cabbage and allowing it to do its thing, you have to be more involved in order to produce a lacto-fermented fruit culture.
Types of Fruit Ferments
There are basically three kinds of fruit ferments:
Lactic Acid Ferment. This is the type of ferment that produces the first stage of the fruit fermentation process.
Alcohol Ferment. 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.
Vinegar Ferment. This is the final stage of fermentation after alcohol. At this stage acetic acid is formed and we get things like apple cider vinegar.
Achieving Lactic Acid Fermentation
Lactic acid fermentation is of interest to many who are familiar with lacto-fermented vegetables like sauerkraut and all of their health benefits.
Lacto-fermented fruit jams and chutneys can be achieved in much the same way as the lacto-fermented vegetables we are used to. You simply need to keep a few things in mind:
So, don’t be too intimidated by the challenge of fermenting fruit. Give it a shot, have fun with it, and keep in mind a few of the considerations above when delving into fruit fermentation.