This past weekend, I splurged and bought a few packs of berries (a special treat indeed, considering the snow) because I was so inspired by a new recipe: fermented berries. We tend to rely on our fermented vegetables like sour pickles and hot pink jalapeno garlic kraut, as well as tonics like beet kvass,Cinnamon Spice Kombucha, and Jun tea. Just when I thought I had fermented nearly everything under the sun, I came across the idea of fermented berries.
It seemed almost sacrilege at first, to take a beautiful sweet-tart and ripe berry, lovely in its own right, and to ferment it. Would I ruin them? Would my son make a face if he tried them? No, we loved them.
Click here for the recipe: http://nourishedkitchen.com/fermented-mixed-berries/
