Fermented quince

Preserve quince with fermentation

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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!


Units Scale
  • 3 cups of peeled and diced quince (about 4 quince)
  • 1/2 cup of raw sugar (to feed the ferment)
  • 1/4 cup of starter liquid (see notes for options)
  • 3/4 to 1 cup of water (chlorine-free, as needed)


  1. Pack the quince into a 1-quart (1 L) jar. Sprinkle on the raw sugar. This isn’t to sweeten the quince, it’s to help feed the ferment. Pour over the starter liquid. I recommend cultured apple cider vinegar or unflavored kombucha, but there are lots of options. See the notes for more options.
  2. Place a weight on the quince to stop the pieces from floating, then pour over enough water to fully cover the quince.
  3. This is a bubbly ferment, so cap with a lid that will allow the CO2 to escape as it ferments. If you don’t have a specialty jar or lid, then simply cap with a loosely tightened lid. Place the jar somewhere dark to ferment for 5 to 7 days. Your kitchen cupboard is perfect.
  4. After fermenting, store the quince in the fridge with an air-tight lid. It may continue to carbonate, so be sure to release the lid every week until it stops bubbling. Fermented quince will last for several months in the fridge, provided you are careful to use a clean fork or spoon for serving.


  • I like the acidity provided by ACV and kombucha for this ferment, however, it’s fine to use other yeast-based beverages like water kefir or milk kefir whey. 
  • I have also fermented quince with raw honey. If using raw honey, skip the sugar and add 1 cup of raw honey for both the starter liquid and the sugar. Raw honey is VERY bubbly, so be sure to keep an eye on it.

Keywords: quince jelly, fermented, probiotic, fall, simple, yeast