Hi all,
Been thinking of fermenting fruit, just like we do vegetables(?),
Till now I've only done standard veg-kraut, not juices etc.
So can the same principles work with fruit? Like with lemons? just pieces of any kind of fruit submerged in brine? was specifically thinking of whole pomegranate seeds, but would try other stuff, hard not mushy, apples?
I searched here and didn't find anything about this... I presume the natural sugar will require more salt, but besides that?
Thanks,
Ido
edit: I never did only lemon ferments, always added them to veg,
so maybe same principle would work with other fruit? mixing them with "hardy" veg like cabbage and if relevant gaining all kinds of bacteria/ferment process's and less riskey ferments?