Tips on how to ferment contemporary strawberries right into a frivolously cultured chunky puree as a pure preservation technique and to considerably improve probiotics and enzymes. Makes a tasty topping for ice cream, pancakes, toast, and waffles. Additionally scrumptious to stir into oatmeal, yogurt, or kefir.
We’re nearing the top of strawberry season right here in Central Florida.
I’ve been that means to experiment with fermenting strawberries for years as a method of preservation.
This season, I lastly completed this purpose!
I used to be notably motivated this 12 months to determine this out as a result of my native vegetable farm had some superb strawberries on supply that had been grown in wealthy soil.
Most strawberries…even natural…are hydroponic today, with little to no style.
You’ve little doubt observed that hydroponic berries are additionally very quick to rot in your produce bin!
With such low-quality berries (no style + quick to rot = low diet), fermentation isn’t going to perform a lot, in my view.
Years in the past, I had a supply for natural, u-pick, in-soil strawberries that had been A-M-A-Z-I-N-G, however this farm went out of enterprise after a very heavy wet season as I recall. Should you reside in Tampa Bay, maybe you bear in mind them…Jordan Farms in Plant Metropolis.
So, it’s been a while since I had a superb supply for high quality, soil-grown strawberries with peak style and diet…berries worthy of fermentation!
This recipe labored so effectively that I obtained one other a number of kilos of strawberries at my in-soil native farmer yesterday to make extra!!
As you may see from the photograph above, I used almost half a batch earlier than I used to be even in a position to get an image. 😋
Culturing is an efficient various to freezing strawberries which sadly turns them into mush when they’re thawed.
I plan to make use of these fermented strawberries in a brand new wholesome dessert recipe that I’m excited to share within the weeks forward!
Tips on how to Ferment Strawberries
Tips on how to ferment contemporary strawberries right into a frivolously cultured jam as a pure preservation technique and to considerably improve probiotics and enzymes. Makes a tasty topping for pancakes, toast, and waffles. Additionally scrumptious to stir into oatmeal, yogurt, or kefir.
Components
-
1 1/2
pints
contemporary natural strawberries
*grown in soil (not hydroponic) -
1/4
cup
uncooked honey -
1/4
cup
liquid whey
*uncooked kefir whey is greatest
Directions
-
Rinse the contemporary strawberries in filtered water after eradicating the inexperienced tops,
-
Minimize the entire strawberries into eighths and place them in a quart-sized jar. Be sure you go away a minimum of 1″ area for the ferment to breathe.
-
Gently mash the strawberries within the mason jar to launch the juices. Mash frivolously for a chunkier consistency and extra firmly for a puree-like consistency.
-
Stir within the uncooked honey and whey.
-
Screw on the lid tightly and go away on the counter for 1-3 days. Gently stir the combination twice every day till bubbles seem and also you detect a fizzy odor once you take away the lid. Style and proceed fermentation till your required steadiness between candy/tangy is achieved.
-
Refrigerate and function desired. Stir into yogurt, kefir, or oatmeal. Makes a terrific topping for ice cream, toast, pancakes, or waffles too.
-
This strawberry ferment will final for weeks (if not months) and regularly develop tangier with time.
Vitamin Information
Tips on how to Ferment Strawberries
Quantity Per Serving (1 Tbsp)
Energy 29
% Day by day Worth*
Potassium 44mg1%
Carbohydrates 7g2%
Fiber 1g4%
Protein 0.2g0%
Calcium 5mg1%
Iron 0.1mg1%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
