While I love cultured foods, and sometimes joke that I’ll ferment anything not nailed down, I am not one to just ferment something for the sake of fermenting. Besides adding health benefits, fermentation is a means of food preservation, and a sustainable one at that. But there are other means of food preservation that often make more sense, depending on the food.
A while back someone asked about culturing dried fruit. My first thought is that dried fruit is already preserved for quite some time due to the dehydration process. And, why go to the trouble of re-hydrating fruit and then culturing it when the shelf-life is shortened? Most fruit-based ferments I’ve dabbled in such as chutneys or relishes have a fairly short shelf life, and so I actually prefer dehydration over fermentation for preserving most fruit.
That said, I actually utilize dried fruit in my ferments quite frequently. So, I thought I’d share some ideas for incorporating dried fruit into the cultured kitchen.