Fermented Strawberries | Healthy Home Economist

How to ferment contemporary strawberries right into a evenly cultured chunky puree as a pure preservation technique and to considerably improve probiotics and enzymes. Makes a tasty topping for ice cream, pancakes, toast, and waffles. Also scrumptious to stir into oatmeal, yogurt, or kefir.

We are nearing the tip of strawberry season right here in Central Florida.

I’ve been which means to experiment with fermenting strawberries for years as a method of preservation.

This season, I lastly completed this aim!

I used to be notably motivated this yr to determine this out as a result of my native vegetable farm had some wonderful strawberries on provide that have been grown in wealthy soil.

Most strawberries…even natural…are hydroponic nowadays, with little to no style.

You’ve little doubt observed that hydroponic berries are additionally very quick to rot in your produce bin!

With such low-quality berries (no style + quick to rot = low nutrition), fermentation isn’t going to perform a lot, in my view.

Years in the past, I had a supply for natural, u-pick, in-soil strawberries that have been A-M-A-Z-I-N-G, however this farm went out of enterprise after a very heavy wet season as I recall. If you reside in Tampa Bay, maybe you bear in mind them…Jordan Farms in Plant City.

So, it’s been a while since I had a great supply for high quality, soil-grown strawberries with peak style and nutrition…berries worthy of fermentation!

This recipe labored so effectively that I obtained one other a number of kilos of strawberries at my in-soil native farmer yesterday to make extra!!

As you possibly can see from the picture above, I used practically half a batch earlier than I used to be even in a position to get an image. 😋

Culturing is an efficient various to freezing strawberries which sadly turns them into mush when they’re thawed.

I plan to make use of these fermented strawberries in a brand new healthy dessert recipe that I’m excited to share within the weeks forward!

How to Ferment Strawberries

How to ferment contemporary strawberries right into a evenly cultured jam as a pure preservation technique and to considerably improve probiotics and enzymes. Makes a tasty topping for pancakes, toast, and waffles. Also scrumptious to stir into oatmeal, yogurt, or kefir.

Total Time 2 days 15 minutes

Ingredients

1 1/2
pints
contemporary natural strawberries
*grown in soil (not hydroponic)
1/4
cup
uncooked honey
1/4
cup
liquid whey
*uncooked kefir whey is greatest

Instructions

Rinse the contemporary strawberries in filtered water after eradicating the inexperienced tops,
Cut the entire strawberries into eighths and place them in a quart-sized jar. Be positive to go away not less than 1″ area for the ferment to breathe.
Gently mash the strawberries within the mason jar to launch the juices. Mash evenly for a chunkier consistency and extra firmly for a puree-like consistency.
Stir within the uncooked honey and whey.
Screw on the lid tightly and depart on the counter for 1-3 days. Gently stir the combination twice every day till bubbles seem and also you detect a fizzy scent while you take away the lid. Taste and proceed fermentation till your required stability between candy/tangy is achieved.
Refrigerate and function desired. Stir into yogurt, kefir, or oatmeal. Makes a fantastic topping for ice cream, toast, pancakes, or waffles too.
This strawberry ferment will final for weeks (if not months) and steadily develop tangier with time.