Fermented Figs with Walnuts

I’ve seen some higher-end restaurants that are experimenting with lacto-fermenting a wide range of ingredients, including several types of nuts and fruits.  After a few weeks, the nuts take on a tangy, sour, and very unique flavor profile that is quite different from the original, unfermented ingredient.  I’ve seen, for example, lacto-fermented nuts which are blended and then strained through an almond milk bag, where the strained liquid is served as a cold, tangy beverage course, almost like a palate cleanser.  

The figs and walnuts soften up significantly and combine over time, resulting in a mixture that compliments savory roasted and grilled meats, or as an added probiotic topping for yogurt in the morning.  It’s very unique.  

Prep time: 30 minutes

Fermentation duration: Approximately 2 days.

Serves: 20

Note: The texture of the finished fermented product in this recipe is a bit…soft & gooey, which might be less familiar to a traditional Western palate.  The mixture is sweet, but also a bit tangy and salty as well.