I love when I see fresh cranberries in our Co-op around the holidays. Of course I had to grab a bunch even if Thanksgiving was over. Cranberries have so many health benefits which you can read over on THIS post by LA Healthy Living.
I was looking for a new recipe other than just cranberry sauce. With my love of fermenting I began to try to find something new and unique. I came across a couple of cool recipes and viola! Created my own little version of healthy lacto-fermented pickled cranberries. Here is the recipe:
- 2 cups fresh cranberries (washed)
- Fresh Ginger (1-inch cube) chopped in a few chunks
- Lime Peel without pith
- Sea Salt
- Fresh Purified Water
- Glass Jar
- Weight (I use a zip lock sandwich bag filled with water.)
- Whey (optional) Where To Buy
Add all ingredients into a jar. Mix salt and slightly warmed water until salt is dissolved. Make sure water is cooled before adding whey. Pour liquid into jar until cranberries are fully covered. Add weight and cover with a paper towel secured with a rubberband. Place the jar in a cool a place where it can remain untouched. For me it’s in my garage in my Fermentation Station, for some people it might be on top of their fridge, or in a laundry room. Just place it somewhere so that it can sit and ferment for about 3-4 weeks. When they are finished fermenting you can remove the weight, place a lid on the jar and store in the fridge.
The lacto-fermented cranberries have a yummy tart pickled flavor and are full of probiotics. They make a wonderful addition to a cheeseboard, can be added as a garnish to a cocktail, or even eaten right out of the jar. My kids and I love having them for snack and they are healthy and nutritious.
Have you ever tried lacto-fermented cranberries? HERE is a great post by CheeseSlave on reasons why you should be adding fermented foods to your diet.
Disclaimer: Please note: I am not a medical professional. Please use your careful discernment and double check with your naturopath or doctor before taking any vitamins or supplements
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Like what you've read? Sign-up for my newsletter and get tips and other information on how to live a healthier and happier lifestyle!
Do you really leave to ferment for 3-4 weeks? Most things I’ve seen are left only 3-4 days. Please let me know if I can actually let things ferment that long. Thanks.
Hello Theresa, Yes, you can ferment things like vinegar, kombucha, etc for a couple of weeks. You can let the cranberries ferment based on your taste. After the first week I wanted them to ferment longer and so on. Also, when it’s colder it takes longer to ferment. Hope that helps!