When I see cherries, piled high, I cannot help myself but snaffle them by the overflowing handful. I eat and eat and eat ..
How wonderful to find a way to enjoy these beauties in a whole new, slightly more controlled, way .. to be able to save some for later (hah!) and get the benefits of a fermented, gut healthy treat too.
This recipe was gifted to me by the lovely Alaskan fermenter (thank you, Shabd Sangeet!). We have plans to roll this out over lots of different fruit with lots of different spices and herbs. It’s adaptable and delicious!
Summer Spiced Fermented Cherries
A divinely delicious way to improve gut function and cheer your day. Yum!
MAKES: approx. 600ml jar PREP TIME: 20 mins FERMENT TIME: 2-3 days
500-600gr cherries – fresh/ frozen/ organic/ seed in or out – I buy extra to snack as I prep 😉
1 tablespoon raw honey
1/4 teaspoon Himalayan salt
2 tablespoon apple cider vinegar
3-4 fresh sprigs of tarragon (I used thyme as I didn’t have tarragon .. be creative!)
1 whole allspice berry (I used a couple of star anise)
A few pieces of cinnamon bark
1/3 of a vanilla bean, split lengthwise
A little filtered water.
500 ml/ 16 oz sealable jar.
Fill jar with cherries (score each one if you leave the pits in), either fresh or frozen.
Add all ingredients to jar. I like to line them on the side as it looks pretty as it sits steeping in your kitchen.
Fill the remaining space with water and let it ferment for 2-3 days on the counter, then refrigerate.
The longer you keep them, the more they ferment and become sour.
The juice kept in the fridge becomes a great salad dressing when mixed with oil. It seems to keep until it is all used up, which for Shabd Sangeet is over a year!
Fermented cherries are great with cacao nibs, in coconut yogurt with shredded coconut and toasted nuts. On your porridge. On your granola. Actually anything!