Fermented Figs with Walnuts
Description
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.
Ingredients
Instructions
Directions:
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When you are ready to begin your fermentation, clean a 20 oz or 1-quart mason jar or fermentation vessel.
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Cut the ripe, fresh figs into quarters, and add them to the mason jar.
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Add the walnuts to the jar, along with the lightly toasted cumin seeds.
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Combine the water, Kosher salt, white granulated sugar, and Maple syrup in a small bowl, and whisk until the sugar and salt have completely dissolved in the liquid.
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Add the liquid brine to the jar with the figs, walnuts, and cumin seeds.
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Press down on the ingredients to make sure the nuts and figs are submerged fully below the surface of the water.
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Add a glass or ceramic fermentation weight to keep the contents submerged below the surface of the brining liquid.
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Cover the jar with a lid, and check on the ingredients every day to release the gas that has built up inside the jar.
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After roughly two days, transfer the contents to the fridge, and enjoy during the next week or two.
User Reviews
This is a great idea–love the flavors here!