Lactofermented Spiced Peaches

• Vegetarian
• Gluten free

• Produce

  • 1 Ginger
  • 1 Peaches, ripe

• Baking & Spices

  • 1 Cinnamon
  • 1 Nutmeg
  • 1 Red pepper, ground
  • 1 Salt
  • 1 Vanilla extract

• Dairy

  • 1 Whey left from yogurt making

• Liquids

  • 1 Water, pure

Found on briana-thomas.com

Description

Ingredients

• Ripe peaches, peeled, stones taken out, quartered
• Whey left from yogurt making
• Cinnamon
• Nutmeg
• Ginger
• Vanilla extract
• Ground red pepper
• Salt
• Pure water

Directions

• Fill clean glass quart jars with the peaches, leaving a good inch of room at the top of the jar. Add 2 T whey to each jar. Add spices of your choice, as well as a little vanilla extract. Add a pinch each of red pepper and salt. Fill the jar with pure water to cover the peaches completely, leaving an inch of room at the top of the jar for expansion. Put a lid on the jar and store in a cool place, like a basement, for two days (or until the peaches reach your desired flavor). Be careful - fruit ferments quickly (and will turn alcoholic)! Check your peaches multiple times to make sure theyre not getting more fermented than youd like (higher temperatures will make them ferment more quickly). The mixture will bubble while its fermenting, but dont worry - thats supposed to happen. When the peaches reach your desired level of fermentation, put them in the refrigerator to stop further fermentation. Enjoy them on their own (with a protein source, of course), over low fat yogurt or cottage cheese, blended into smoothies, etc. Do not heat the peaches if you wish to retain their healthy bacterial properties.
• I love these things! They get a nice tart zing to them, and the ginger makes the juice taste like ginger ale (homemade ginger ale is one of my next projects)! I bet you could thicken the juice with some glucomannan or xanthan gum and use it as an E vinaigrette on your salad, Trim Healthy Mamas. Or drink it like soda pop when youre done with the peaches.
• I havent tested how long these will keep in the fridge, but Im sure theyll be gone before you have to worry about that. They do seem to get more and more zingy as they sit in the fridge, so taste and let that be your guide. I wouldnt suggest keeping them for more than two weeks. *Edit* I kept some around for 3 weeks and they were still fine, so maybe they keep longer than I originally anticipated.