Culturing Dried Fruit

dried fruit

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.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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My (new) Favorite Piece of Vegetable Fermentation Equipment

IMGP8027

I’m a simple, back-to-basics kind of gal, especially when it comes to fermenting vegetables.

From the get-go, I have always fermented in canning jars with zero extra equipment. Pints, quarts, half-gallons, all of them have held a traditionally pickled vegetable in one form or another. In the five plus years that I have been doing this, I have only lost a handful of ferments to true rot.

And every time I have lost a fermented vegetable, it has been because I broke the most important rule: always keep your vegetables well beneath the brine.

Which is why this new piece of equipment is my absolute favorite.

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Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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Small Doses of Cultured Foods Add Up

fermented vegetables

This week Julie examines how little things can make a big difference.  Join her as she goes through the small and simple ways you can incorporate small doses of cultured foods into your diet.

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Julie Feickert

Julie Feickert

Julie Feickert started Cultures for Health in late 2008. She is the mother to three young children and enjoys cooking and reading. Her favorite cultured foods include water kefir and kombucha. Julie lives with her family in Sioux Falls, South Dakota.

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