Love this approach to poaching fruit. The sake-cider combo is something I gotta try because I usually just reach for wine. I've been sleeping on lactofermentation mostly becuase I dunno if I have the patience, but the way this bypasses all the jam-making hassle actualy makes it seem doable. The umeboshi swap suggestion is clever too.
Love this approach to poaching fruit. The sake-cider combo is something I gotta try because I usually just reach for wine. I've been sleeping on lactofermentation mostly becuase I dunno if I have the patience, but the way this bypasses all the jam-making hassle actualy makes it seem doable. The umeboshi swap suggestion is clever too.
2% salt isn't very much, especially when you're just fermenting a jam precursor. And the results are glorious!