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Cherries + 2% salt + 1 week at room temperature =?
How to make your own glazed cherries?What can I do with a large amount of glacé cherries?Making cherry ice cream, should I macerate the cherries?Can alcohol and salt lengthen the shelf life of vegetables in room temperature?How are maraschino cherries pitted?What are safe temperature ranges for fermenting miso paste?Am I supposed to eat frozen cherries directlyHow can I pit cherries easily and neatly?Should I thaw cherries for a sour cream cherry pie?When left out in an open container, what % abv does vodka retain at room temperature?
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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!
fermentation alcohol cherries
asked 8 hours ago
Charles GaskinCharles Gaskin
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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!
fermentation alcohol cherries
asked 8 hours ago
Charles GaskinCharles Gaskin
61 bronze badge
New contributor
Charles Gaskin is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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!
fermentation alcohol cherries
asked 8 hours ago
Charles GaskinCharles Gaskin
61 bronze badge
New contributor
Charles Gaskin is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
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!
fermentation alcohol cherries
fermentation alcohol cherries
asked 8 hours ago
Charles GaskinCharles Gaskin
61 bronze badge
New contributor
Charles Gaskin is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 8 hours ago
Charles GaskinCharles Gaskin
61 bronze badge
New contributor
Charles Gaskin is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 8 hours ago
Charles GaskinCharles Gaskin
61 bronze badge
New contributor
Charles Gaskin is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 8 hours ago
Charles GaskinCharles Gaskin
61 bronze badge
asked 8 hours ago
Charles GaskinCharles Gaskin
61 bronze badge
61 bronze badge
New contributor
Charles Gaskin is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
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add a comment |
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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.
answered 8 hours ago
moscafjmoscafj
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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.
answered 8 hours ago
moscafjmoscafj
31k1 gold badge45 silver badges89 bronze badges
add a comment |
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.
answered 8 hours ago
moscafjmoscafj
31k1 gold badge45 silver badges89 bronze badges
add a comment |
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.
answered 8 hours ago
moscafjmoscafj
31k1 gold badge45 silver badges89 bronze badges
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.
answered 8 hours ago
moscafjmoscafj
31k1 gold badge45 silver badges89 bronze badges
edited 4 hours ago
answered 8 hours ago
moscafjmoscafj
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answered 8 hours ago
moscafjmoscafj
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answered 8 hours ago
moscafjmoscafj
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