A method of fermenting fresh strawberries with lightly cultured as a natural preservation method and significantly improving probiotics and enzymes. Create delicious toppings for ice cream, pancakes, toast and waffles. It also tastes good to stir in oatmeal, yogurt or cefir.
We are over the strawberry season in central Florida.
I meant experimenting with fermented strawberries for years as a means of preservation.
This season, I finally achieved this goal!
I had an amazing strawberry grown on a rich soil on a local vegetable farm, so I motivated it especially to find out this year.
Most strawberries… Even organic… It is hydroponic these days and has little or no taste.
Undoubtedly, hydroponic strawberry is also very fast to decay in a waste bin!
In this low quality fruit (flavor + fast rot = low nutrition), fermentation will not be achieved so much.
A few years ago, I had the sources of strawberry in amazing organic, U-picks, and soil, but this farm stopped business after heavy rain, as I remember. If you live in Tampa Bay, you will probably remember them… Jordan Farms of Plant City.
So, because there was a good source for peak taste and nutritious and for soil cultivation strawberries… Strawberry worth fermentation!
This recipe worked so well that I got a few pounds of strawberry to make more things in my local farmers yesterday!
As you can see in the picture above, I used almost half placement before I got a picture. 😋
Unfortunately, culture is a good alternative to strawberries that freeze strawberries when they are thawed.
I plan to use this fermented strawberry for a new healthy dessert recipe.
Strawberry fermentation method
How to ferment fresh strawberries with lightly cultured jams and greatly improve probiotics and enzymes. Create delicious toppings for pancakes, toasts and waffles. It also tastes good to stir in oatmeal, yogurt or cefir.
ingredient
-
1 1/2
pint
Fresh organic strawberry
*Growed up in the soil (not a hydroponic) -
1/4
cup
Raw -
1/4
cup
Liquid
*Raw kefir is the best
guideline
After removing the top of the green, rinse fresh strawberries in the filtered water.
Cut the entire strawberry into 8/8 and put it in a quart -sized jar. Leave the at least 1 “space where fermentation can breathe.
Gently crush the strawberry of the mason jar and release the juice. Lightly tie for more stupid consistency and harder for consistency like more puree.
Please stir raw honey and cuisine.
Tighten the lid tightly and leave for 1-3 days at the counter. Gently stir the mixture twice a day until the foam appears, it smells carbonated when removing the lid. Taste and fermentation until the desired balance between Sweet/Tangy is achieved.
It is refrigerated and acts as a desired role. Put it in yogurt, kefir or oatmeal. Create great toppings for ice cream, toast, pancakes or waffles.
This strawberry fermentation lasts for several weeks (not a few months) and grows gradually over time.
Nutrition
Strawberry fermentation method
The amount per serving (1 tbsp)
calorie 29
% Daily value*
potassium 44mg1%
carbohydrate 7g2%
1g of fiber4%
protein 0.2g0%
calcium 5mg1%
steel 0.1mg1%
* Daily value is based on 2000 calorie diets.
