Ingredients
-
2 teaspoons (10 ml) Celtic Sea Salt
-
1 cup (237 ml) filtered water
-
Cherries, cut in half and pitted*
-
Pearl onions, peeled**
-
Cacao nibs, about 1 Tablespoon (15 ml)
-
½ vanilla bean
-
1 small cinnamon stick
Equipment
-
Le Parfait Familia Wiss Terrine or Screw Top glass jar
-
ChouAmi device
Directions
Dissolve the sea salt in water.
Add all remaining ingredients into the jar.
Pour the salt brine into the jar. Make sure there is at least 1 inch (2.5 cm) above the top of the mixture.
Assemble ChouAmi onto the jar according to directions. Allow to ferment at room temperature for 8 - 10 days, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
Recipe Note
*Any
variety of cherries can be used, as long as they’re firm and fresh.
**If
you cannot find pearl onions, regular is fine by chopping it into small chunks
about the same size as the cherries.
Serving tip: this ferment goes really well with
grilled meats, or added to an arugula salad. The brine can also be used to make
a lovely cocktail.
Original
recipe by Karen Wang Diggs
All rights reserved.