Fermented Quince (Simple & Low Sugar)

Learn how to make fermented quince using several different methods. Fermenting helps to reduce the astringency of this unique and flavorful fruit. It’s the simplest way to prepare quince!

Don’t be fooled by its sweet, pear-like appearance. Quince isn’t fun to eat raw, it is hard, tart, and slightly bitter. However, it is also packed with flavor. You just have to know how to get at it.

Most quince recipes involve sweetening it with honey or sugar, then turning it into a marmalade or jelly. This is the basis of quince paste which is particularly popular in Spain, though our favorite cheese shop in Dublin always carried it as well (and dubbed it quince cheese).

Maybe it’s because I’m a fermenting foodie, but when I come across a slightly astringent fruit, I immediately try to ferment it! That’s because fermentation is a great way to mellow out really strong, tart flavors. It’s my go-to for rhubarb and cranberries. And it’s my favorite way to prepare quince.

Salty or Sweet fermented quince?

There are really two ways to approach fermenting quince. I have gone with a sweet option for the recipe below because I like how it brings out the vanilla and citrus flavors. However, like all fruits and vegetables, it can also be salt-brine fermented.

To salt-brine ferment quince, simply pack it into a jar with 2.2% brine (that’s 1 Tbsp of salt for a 1 quart / 1L jar). The quince will be salty-sour and is best served as a savory condiment, similar to pickled turnips or sauerkraut.

Serving Sweet Fermented Quince

To start off, calling this ferment sweet is a bit misleading. The quince won’t be as tart and bitter after fermenting, however, it won’t be sweet either. I’m mostly calling it sweet to distinguish it from a salt ferment.

If you want to use it for sweet serving options, expect to add some sugar or honey after fermenting. This is the only way to prevent all the sugars from being consumed during the initial ferment. Feel free to add as much extra sweetness as you want. (Personally, I don’t feel the need to sweeten quince, but I’m not a sweet tooth.)

Here are a few ways to enjoy fermented quince:

• The traditional way to serve quince is with cheese. I recommend pureeing the quince and adding sugar, to taste. Then serve it as a spread on your cheeseboard. (See photo below).
• Serve fermented quince like all poached fruit, stirred into yogurt, or spooned over ice cream.
• One of my favorite reasons to ferment quince is that it becomes a lot less tart without the need to add a ton of sugar. Fermented quince is perfect for adding to apple pie or pear cobbler without needing to adjust the sugar.
• The cubes of quince remain quite firm, even after fermenting. They are delicious tossed into a salad.
• The leftover liquid is AMAZING. Mix it with sparkling water for a quince-flavored drink.