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lacto-fermented peaches with honey and purple basil



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Step 1

Chop peaches into bite-sized chunks. Remove basil leaves from stems. Weigh peaches, basil, and honey then calculate 2% of total weight to determine exact amount of salt needed. Stir in salt.

Step 2

Add mixture to fermentation vessel (see options in article). Start sampling daily around Day 4 to determine when ideal flavor achieved, ours took 6 days at a temperature between 70-72 degrees F.

Step 3

Refrigerate to slow fermentation, or freeze to stop fermentation. Ingredients can be strained from brine and served as topping or chilled side salad. Or all ingredients (including brine) can be blended together to make rubs or sauces.

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