Fermented Date Paste with Toasted Cumin Seeds

When you are ready to begin your fermentation, clean and sanitize your mason jar or fermentation vessel.

1. Cut the dates and remove the pits, and cut the flesh of the dates into bite-sized chunks.
2. Add the pitted and chopped dates to the bottom of the fermentation vessel.
3. Stir together 100g of room-temperature water with 10g of Kosher salt.
4. Mix until the Kosher salt is completely dissolved in the water.
5. Pour the salt water brine on top of the dates until they are completely covered.
6. Add a glass or ceramic weight to keep everything submerged below the surface of the salt water brine as best you can.
7. Secure the contents with a lid, and make sure that the lid isn’t too tight, as gas needs to be released from the jar periodically during the fermentation process.
8. Note at this stage that your ideal fermentation environment should be dark with a steady temperature of roughly 65˚-70˚F.
9. Every day, open the jar to release the built-up CO2, and to check on the progress of your fermentation. Give things a taste and see how the flavors are evolving!
10. After you have waited for roughly two days, you will notice that some bubbles have begun to form on the surface of the dates.
11. Transfer the dates to a container meant for an immersion blender, and blend the fermented dates with a small quantity of the salt water brine (roughly two or three tablespoons). You can also do this in a food processor or regular blender.
12. In a separate small sauté pan over medium heat, add the whole cumin seeds and lightly toast them while shaking the pan until they are aromatic. This takes roughly one minute.
13. Add the whole toasted cumin seeds to the date puree, and stir to evenly incorporate the seeds.
14. Transfer the date puree with toasted cumin seeds to a small container, and store covered in the fridge.
15. Try to consume the fermented date paste within a few weeks of transferring it to the fridge after being blended.