Lacto-fermented peaches with honey and purple basil

Name: Lacto-fermented peaches with honey and purple basil
Ingredients: 2 cups chopped peaches (about 13 ounces) (chopped 3 peaches); 1 cup loose packed purple basil; 1/2 tablespoon pink Himalayan sea salt (exact qty: 4.2 grams); 1 tablespoon honey

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Author : Aaron von Frank

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Lacto-fermented peaches with honey and purple basil

Ingredients

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2 cups chopped peaches (about 13 ounces) (chopped 3 peaches)1 cup loose packed purple basil1/2 tablespoon pink Himalayan sea salt (exact qty: 4.2 grams)1 tablespoon honey

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Instructions

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Step 1

Chop peaches into bite-sized chunks. Remove basil leaves from stems. Weigh peaches, basil, and honey then calculate 2% of total weight to determine exact amount of salt needed. Stir in salt.

Step 2

Add mixture to fermentation vessel (see options in article). Start sampling daily around Day 4 to determine when ideal flavor achieved, ours took 6 days at a temperature between 70-72 degrees F.

Step 3

Refrigerate to slow fermentation, or freeze to stop fermentation. Ingredients can be strained from brine and served as topping or chilled side salad. Or all ingredients (including brine) can be blended together to make rubs or sauces.