Sour Nectarines with Honey & Fresh Thyme
Description
If you love fruits and vegetables and are interested in discovering a deeper layer of flavors inherent in your favorite produce, lacto-fermentation is for you.
That being said, not all fruits and vegetables ferment with equal vigor and results. For instance, with this recipe involving Nectarines, it is ideal to begin with slightly underripe fruit, as using an overripe version of the same stone fruit will yield an overly mushy result that is perhaps better suited for use as a puree to accompany a larger dish.
Keep in mind that when salt fermenting any underripe fruit that hasn’t reached its peak level of sweetness, the final fermented product will serve as a uniquely sour representation of what that fruit has to offer when compared to its fully-ripened state. If the final fermented sour nectarine product is less sweet than you expected, feel free to add another Tablespoon or two of honey to the mix, and enjoy the fermented nectarines over some Greek yogurt with some gently-toasted walnuts or pecans. Your belly will thank you, and it’s just really tasty.
Prep time: 20 minutes
Fermentation duration: Approximately 3-4 days
Serves: 10
Note: Given the sweetness inherent in the nectarines, the ferment time here is relatively short (under four days). I try to make this recipe in small batches, and finish eating it within a few days of putting it in the fridge. While you can take fermented fruits much longer under the proper circumstances, this recipe is designed for the beginning home fermenter that wants to discover the depths of flavor-changing potential inherent in this technique, with minimal ingredients. It is still definitely a nectarine, but yet something different entirely.
I like to include woody-stemmed herbs like thyme or rosemary whole, attached to their stems, as they are easier to keep submerged below the surface as they ferment. You can eat the leaves, although you want to pull them off the stem first.
For a special Sunday breakfast, I like to serve these fermented nectarines with waffles or French toast, on top of some freshly whipped cream and covered with a heavy pour of Maple Syrup.
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 two nectarines in half, and remove their pits.
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Cut the remaining fruit into thin slices--You want 400g for this recipe, although you can use more or less fruit and proceed to adjust the quantity of water and salt that you use, aiming for a final product that contains roughly 2% salt by weight.
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Add the nectarines and thyme to the clean fermentation vessel or whatever glass jar you are using.
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Stir together 100g of room-temperature water with 10g of Kosher salt and a few Tablespoons of honey.
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When the salt and honey have completely dissolved, wait until the water returns to a clear color, or about 2 minutes.
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Press down on the nectarines and thyme sprigs with a spoon, add the small piece of cinnamon stick, and pour the salt water brine on top until the fruit and herbs 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, 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 three or four days, you can transfer the fermented contents to the refrigerator and enjoy immediately.
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Try to use the nectarines within a few days after you transfer them to the fridge.
User Reviews
These nectarines taste great after fermentation. They are sweet/savory at the same time!