For some fermentation inspo check this out.. (Repost from @pascalbaudar )
Pears and apples lacto fermented in Forest aromatics. Lordy
Super simple, quarter 2 1/2 apple for a pint jar of 2-3 pears for quart jar, place in a jar then add your aromatic plants, water, maple syrup and a tad of active sauerkraut juice as a starter.
It's still experimental but I think the pears, being a bit more "soft" in texture than apples will need to be eaten quite young, probably after 4-5 days or so while the apples can probably be aged in the fridge for a while.
These aromatics are from Southern California but you can easily substitute with your local ingredients or store-bought aromatics such as tarragon, thyme, mint, rosemary, fennel...whatever mix you want to create.
Ingredients for a quart jar
Pears (2-3) or apples (4 - depending on size)
3-4 mugwort leaves, mix of young and old leaves
1 sprig of sagebrush
1 sprig of Pearly Everlasting
Small top of yerba santa
1 spig of black sage
1/3 cup maple syrup
1/3 cup sauerkraut starter
Fill the rest of the jar with water so it's around 90% full.
Shake a bit daily, close the jar and burp as necessary. Fermentation should really start around day 3. Once it's active, let if ferment for 3-4 days and taste.
It won't be alcoholic or if there is any alcohol it will be minimal. The lacto bacteria from the starter will quickly eat the sugar and turn the liquid into lactic acid.
Place the jar in the fridge after 3-4 days of active fermentation and age the apples for a couple of weeks or so.
#fermentation #wildfermentation #wild #herbs #apples #pears #ferments #aromaticherbs #foraging #wildcrafting #forage #experimentation #guthealth #probiotics #holistic #holistichealth #lactofermentation #dessert #healthyrecipes #healthygut #sauerkraut - 5 hours ago