I don’t know if you would call this a fermented food, but I have been experimenting with shrubs. You can check out various recipes on the internet, but the bottom line is one part fruit, one part sugar and one part vinegar.
Mix the fruit with the sugar and let it macerate in the fridge for a couple of days. Smush it through a fine sieve or food mill and then add vinegar. Let it sit in the fridge at least a couple of weeks and then use as a base for a beverage, usually alcoholic.
You can mix and match fruits with various flavors of vinegar and add seasonings.
I am not a huge vinegar fan, so I reduce the vinegar by half. I like to add it to crushed ice and tonic water or a strong ginger ale. Endless combinations. There is a good recipe book by Michael Dietsch entitled, “Shrubs— An old-fashioned drink for modern times”
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Hi;
I don’t know much about shrubs yet, but they are definitely a fermented food. We recently bought a book about fermented stuff, with lots of shrub recipes. My husband is going through it, and we’ll try shrubs as well.
Thanks for telling us about the Dietsch book!
-JT