I searched for fermented strawberries recipes and could only find drinks and lots of mentions of strawberries being too acidic to ferment. But that just piqued my curiosity… I made a small batch because I was not sure what would happen, but thankfully they were good!
My son enjoyed them mixed with his yogurt and I put it in my milk kefir. They could easily be eaten on their own as a dessert or delicious snack. Recommendations are usually to enjoy fruit ferments within 2 months, but from my experience, softer fruit should be enjoyed within a week or so.
These also make a great topping strained, mashed and served with coconut or almond flour pancakes.
Fermented Strawberries (Makes 1/2L)
Approximately 10 strawberries, sliced in 4
2 Big limes, juiced
4 water kefir grains (or 1/2 tsp juice of a fermented drink like water kefir, ginger bug, kombucha)
Honey and Maple Syrup (Approx 3 tbsps of each)
1. Put the strawberries in the jar.
2. Mix lime juice, and a 1/2 and 1/2 mixture of honey and maple syrup in a liquid measuring cup, you’ll need about 2/3 cup liquid. You may add some water if you want. Pour over strawberries, and make sure they are submerged.
3. Cover and leave for 24 hours. If you used water kefir grains as your starter, take them out. Move the strawberries to the fridge or enjoy right away.
Searching for other fermented fruit recipes? Try this pear chutney or this fermented peach papaya recipe!