Fermented Gooseberries
Now you've got a most beautiful jar of fermented gooseberries in the fridge, waiting to be used. You can eat as is, slightly salty, slightly sweet with a tart kick and a lovely soft flesh delicately textured with tiny tender seeds. Or they are lovely pureed into a relish. I like to add them to sandwiches as a tart accent. These golden berries are endlessly usefully to help up your food game!
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 10 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 sterile jar that will fit berries with 2 inches left on top
- 9 oz gooseberries, 260g
- water to cover berries by an inch
- 1 3/4 tsp salt, 10g
Instructions
- 1
Peel capes off the gooseberries. Wash and dry the berries. Add berries to the sterile jar. Pour water in the jar to cover the berries by about an inch.
- 2
Pour water out into a clean mixing bowl. Add salt and mix until melted. Pour back into the jar.
- 3
Use either a clean sauce plate or a ziplock bag filled with water to press the berries until they are completely submerged under the brine. This is important, the berries must be under and stay under.
- 4
Cover jar with lid but don't screw on tight. Leave room for the fermenting gas to escape. Place in a darkish warm spot and let ferment for 5-6 days.
- 5
Starting at day 5 do a taste test using clean dry utensils. Once the tartness is to your liking the ferment is done. Place into the fridge where the cold will retard the ferment. Use within 2 weeks.