Ingredients
-
3 teaspoons (15 ml) Celtic Sea Salt
-
2 cups (474 ml) filtered water
-
8 oz. (227 g) Fuyu persimmons, peeled and cut into small dice
-
4 oz. (113 g) fresh cranberries, pitted and cut cross-wise,
but keep a few berries whole
-
4 oz. (113 g) red onion, peeled and cut into small dice
-
1 Tablespoon (15 ml) grated ginger
-
1/3 cup (79 ml) chopped parsley, dill, or
cilantro
-
1 cinnamon stick (or ¼ teaspoon (1.25 ml) ground
cinnamon)
-
2 teaspoons (10 ml) whey**, optional
Equipment
-
Large stainless steel, glass, or ceramic mixing bowl
-
Sauerkraut pounder, wooden spoon, or rolling pin
-
Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
-
ChouAmi device
Directions
Dissolve the sea salt in the filtered water to make the salt
brine. Set aside
Put the persimmons, cranberries, and
red onion in a large bowl.
Add in the grated ginger, herbs, and cinnamon. Mix all the
ingredients together.
Put the mixture in the Le Parfait glass jar. Gently push down with a sauerkraut pounder, wooden spoon, or rolling pin until the ingredients are at the 'FILL' line level.
Pour enough of the salt brine into the jar to fully cover the mixture.
Add in whey, if using.
Assemble ChouAmi
onto the jar according to directions. Allow to ferment for 7–10 days in a cool
spot, away from direct sunlight. If using whey, 4–5 days is sufficient. 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
NOTE: As this is a fruit-based ferment, it is best to
consume within 2 weeks after the initial fermentation time.
*DO NOT use Hachiya persimmons. Only use Fuyu persimmons
that are firm and unblemished.
**Whey is the liquid from strained yogurt, and can be added
to ensure that there are lactobacilli strains in the ferment when
fermentation time at room temperature is limited to less than a week.
Original recipe by Karen Wang Diggs
All rights reserved.
Hello Sarah,
You could substitute with Fuji or another sweet apple.
Is there another fruit you can substitute for persimmons? Thx.