I have spent one of weekend in woolwich common to pick up some blackberries and rose hip on September. There is post of story of the day on blog. Click here.
Lacto-fermented fruit syrup takes more than 6 month to complete.
But the process is rather simple.
You will need your choice of fruit and equal amount of sugar.
And prepare a sterillised glass jar or plastic container is fine, too. (Make sure wash and dry it properly.)
Pour sugar on bottom of the jar about 1cm and put blackberries on then sugar and so on.
Repeat to make layers of sugar and blackberries.
Make sure top layer is completely cover with sugar.
Then, it is almost done. Now, time to wait.
Day 1 and Day 2
Sugar start to melt and you can see bubbles on top.
Bubble is good sign, it means fermentation has been started.
Shake the jar or use stick to stir to help all sugar melts.
Day 7
Make sure open the lid sometimes to help release the gas from the jar.
Pressure is built up by fermentation reaction so it can be dangerous if the glass jar burst.
Rose hip needs a lot of work before it can be used. I had no idea before I stared.
Cut it half and removed seed and hairy thingy.
I did only one third of what I picked up earlier. And I gave up.
I guess I will try rose hip next year...
About 6 weeks later...
It was rainy day and I prepare to remove blackberry fruit from the mixture.
I got about 300ML of syrup.
It still needs more time to complete the fermentation or if you eat or use it now, you just consume sugar, disaccharides. Make sure to wait until fermentation ends and it takes at least 6 month.
I can still see the bubbles after remove blackberries. So, fermentation is still on going.
