on fermenting fruit

[Guest guest]

Hi,

I've fermented lots of cabbage in my life with a very successful

minimalist approach. I start with some cabbage, turn it into pulp in

my champion juicer, put the pulp in a mason jar, add a bit of cabbage

juice on top, leave room for the whole thing to expand then seal the

jar and leave it in the cupboard for 2-3 days before transfering to

fridge. I don't bother with whey or salt or anything else and I've

only once gotten a batch that didn't ferment nicely in the several

years I've been making sauerkraut.

My question is, can I get away with that approach in fermenting fruit?

If I start with some apples, turn them into pulp and follow the

cabbage recipe above will I be pleased with the results? If I cut my

apples into pieces and add just water in the jar will it work? The

fermented fruit recipes in NT have salt, lemon juice, sugar and I

forget what else added to them.

What's the simplest approach to fermenting fruit?

Thanks,

Sol

[Guest guest]

>My question is, can I get away with that approach in fermenting fruit?

>If I start with some apples, turn them into pulp and follow the

>cabbage recipe above will I be pleased with the results? If I cut my

>apples into pieces and add just water in the jar will it work? The

>fermented fruit recipes in NT have salt, lemon juice, sugar and I

>forget what else added to them.

>

>What's the simplest approach to fermenting fruit?

>

>Thanks,

>Sol

Depends what you are after. Fruit tends to grow mold, for one thing,

unless it has added sugar and/or acid. Also when it ferments it

tends to produce *booze* which is just fine by some of us! I mean,

you smash up some nice sweet acidic grapes, you get wine! Smash up

good cider apples, you get cider! If there isn't enough sugar/salt/acid,

though you get mold!

Using whey in the ferment lowers the alcohol content, which is

why Sally recommended it. I use kefir grains, which make for a better

probiotic effect plus I don't get mold that way. I wrote up the whole

process in my " kefir beer " article in the files section. I've used the usual

vegie ferment though, on fruit, and it always gets mold, for me. YMMV!

I do add apples to my kimchi though, in which case they come out

like " pickled apples " ... very tart, not alcoholic.

Heidi Jean