Description
Red currants are in season and I make a few preservation recipes with them. These berries taste wonderful once they are ripe after harvest. But they don’t last very long after harvesting. You know my love for fermented healthy food, so I also made lacto fermented red currants to enjoy the health benefits of fermented fruits as well.
Ingredients
- Ripe Red Currants – 1 Liter
- Honey – 4 tablespoon
- Himalaya Salt – 1/2 teaspoon
- Whey or liquid from yogurt – 4 tablespoon
- Water – 4-6 tablespoons ( I used filtered water from my Berkey filter )
Instructions
- Remove the red currants from their stalks and wash it thoroughly and drain excess water.
- Mix all the ingredients together in a mixing bowl. Crush the berries a little in order to extract some juice.
- Set it aside for a few minutes and you will see the berries sweat a bit more.
- Fill the mixture tightly into sterilized fermenting glass jars.
- Leave a little space before placing the fermenting weights and for the gas to escape. The weight helps in keeping the red currants fully submerged in the liquid and keeping the oxygen out.
- Make sure that the berries are fully submerged in the juices and liquid.
- Close with the fermenting lid and set it below a tray to let the fermenting gas and any liquid to escape
- Leave at room temperature for 1-2 days. Store in refrigerator and use within 1-2 months.
- Prep Time: 10 minutes