Summer is the season for fresh fruit, and it always arrives with abundance. We pick blueberries, blackberries, strawberries and plums. We order crates of peaches and cherries. And my kitchen is a hive of activity as we try to preserve all of this fruit for winter eating.
This fermented fruit sauce is the perfect way to preserve berries. Generally fermenting fruit results in creating something alcoholic because of to the sugars. However, this is a recipe for an alcohol-free and kid-friendly fermented berry sauce.
- 2 cups of berries (washed, pitted and sliced).
- 1 tbsp honey or sugar
- 1 tbsp of culture (see notes for some suggestions)
- Water to cover (chlorine free)
- 2 tsp chia seeds (optional)
- Mash up the berries.
- Stir in the sweetener and culture.
- Pour into a glass jar, top with filtered water to keep the fruit submerged. Leaving 1" of head room at the top of the jar.
- Allow it to sit in a cool location for 2-3 days.
- If you want a thicker sauce stir in chia seeds at the end of the ferment.
- Move it to the refrigerator and store for up to 2 months, or freeze it in a straight-sided mason jar for winter eating.
- It may start out "sparkling" but should mellow out after a few days.
-The trick to not making an alcoholic berry sauce is to use a bacteria based starter and only ferment for a few days. Yogurt whey or a purchased starter will both work great. If you don’t mind low alcohol levels of about 1%, then you can use a water kefir, kombucha or milk kefir whey.
-Though I usually do all my fermenting in fidos, I actually used a straight-sided 500mL mason jar with an airlock so that I could freeze the sauce. You could also go low tech, just use a mason jar with a weight to keep the fruit below the brine. See fermentation basics for more info.