fermented cherries.

Ingredients:

fermented cherries.

  • 500g cherries, pitted.

  • 10g kosher salt. (2% of weight)

  • 6” cinnamon stick, charred.

  • 6 cloves.

  • 12 allspice berries.

  • 10 black peppercorns.

lacto-cherry jam:

  • 400g cherries, pitted, sliced in quarters.

  • 120g sugar.

  • 70g red wine, preferably; pinot noir, Beaujolais or zinfandel. Any fruity red wine works.

  • 1 sprig thyme.

  • 1 orange peel strip.

  • 1/2 orange, juiced.

  • 200g lacto-fermented cherries;

Equipment:

  • mixing bowl.

  • mason jar/brewers jar.

  • fermentation weights.

  • optional; vacuum packing machine.

Yield:

  • roughly 1lb lacto fermented cherries and juice.

Cherries are in season from April to near the end of July, during this time of year, cherries, like most in-season fruit will become very juicy and sweet. Through fermentation, the sweetness and tartness of the fruit are amplified and the addition of warm spices compliment the aroma of cherries. The texture changes slightly as it becomes more firm and has a slight gummy-chew.

Execution:

  1. combine.

  • Put all the ingredients into a bowl and toss together, place in a vacuum sealed bag or a mason/brewers jar. If using a mason jar you must prevent the exposure of oxygen to the fruit. To do this either apply a layer of cling film, pressed against the fruit and edges of the jar, or fill a zip top bag with water and place on top ensuring limited oxygen comes in contact. You could also use fermentation weights.

2. ferment.

  • Place in an environment around 70-82°F for around 1-3 days or until desired tart and sweet flavor is reached. Using in-season cherries will grant a heavily sweet flavor during the first two days, although if you would like to elevate the naturally occurring umami flavors that are achieved through fermentation, I would recommend letting sit for 4 days. Taste a cherry each day to determine doneness. The time it takes to ferment is also dependent on the temperature of your environment, meaning the warmer it is, the faster fermentation will occur.

  • If you are using a glass jar, use fermentation weights

  • Once, the cherries have achieved your desired tartness/acidity, place in the refrigerator for up to 3-weeks. Keep in mind that the fruit will continue to ferment, although slowly, the flavor might change over time.

lacto-cherry jam.

  • Macerate; add cherries, sugar, orange juice and red wine to a sauce pan and let sit for 30 minutes.

  • Add thyme and orange peel, place the saucepan on a medium-high flame and bring to a boil. Continue to boil for 15 minutes, stirring constantly.

  • Once all the fruit have broken down and the jam has become thick and almost syrup like, bring the heat to medium low and add the fermented cherries.

  • Using a hand blender, blitz the jam until very smooth. Adjust taste with red wine vinegar and a pinch of salt.

  • Optionally; pass through a sieve and whisk in 1/4 tsp of guar gum.

  • Place into a container and cover with plastic film, use within 3 weeks.