Fermented Sour Cherry Spread
Description
As a state in the U.S., Michigan stands alone in terms of its dominance within the sour cherry production industry. The peak harvest season is typically in the middle of the summer, although you can find these cherries in frozen form occasionally. If you can get your hands on an extra couple pounds of fresh, ripe, sour cherries, try lacto-fermenting a pound or two with some salt water brine and a bit of added honey, and blend the resulting product into a puree.
Prep time: 20 minutes
Fermentation time: 2-3 days
Serves: 30
Note: While you wouldn’t traditionally consume a large quantity of this sour cherry puree by itself, it serves as an excellent example of a cold condiment that works wonderfully in a pinch when you are serving a protein like seared duck breast or chicken, when you don’t have the time or inclination to make a warm emulsion sauce. If you spread a bit of the fermented sour cherry puree on the bottom of the plate, slice your protein, and assemble the sliced protein on top of the puree, you have arrived at a beautiful, restaurant-level plating and pairing. Serve this with some sauteed vegetables on the side and call it a day.
Ingredients
Instructions
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When you are ready to begin your fermentation, clean and sanitize your mason jar or fermentation vessel.
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Cut the cherries in half and remove the pits. I’ve seen cooks have success quickly pitting cherries in bulk by placing them whole over the opening of a small glass Coca-Cola bottle and pushing down on the center section with a chopstick until the pits fall to the bottom of the bottle…try this method if you are inclined! I usually just cut the cherries in half and remove the pits as best I can. Or you can even use a specialized cherry extractor.
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Add the pitted cherries to the fermentation vessel.
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Stir together the 100g of room-temperature water with the 10g of Kosher salt and the 2 Tablespoons of honey.
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Pour the salt water and honey brine on top of the cherries until they are completely covered.
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Add a glass or ceramic weight to keep everything submerged below the surface of the salt water brine as best you can.
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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.
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Note at this stage that your ideal fermentation environment should be dark, with a steady temperature of roughly 65˚-70˚F.
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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!
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After you have waited for roughly two days, you will notice that some bubbles have begun to form on the surface of the sour cherries.
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At this stage, you can blend the fermented sour cherries with a small quantity of the brine. You can also do this in a food processor or regular blender.
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Transfer the puree to a small container and store in the fridge.
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Try to consume the fermented sour cherry paste within a few weeks of transferring it to the fridge after being blended.
User Reviews
Nice idea for use with savory dishes that want a hint of sour and sweetness!