Rethink WELLNESS Hub

GOURMET, FERMENTED GRAPES! aahhhh!

If you are looking for a great way to dabble with cultured (or fermented) fruits, here is a fabulous little idea…

GOURMET, FERMENTED GRAPES

fermented gourmet grapesMix together ½ teaspoon Caldwell’s Starter Packet with ½ cup filtered water.  (You can find Caldwell’s Culture Starter by following the link on the left sidebar to the RETHINK MERCANTILE.   This starter is absolutely the best for culturing or fermenting vegetables and fruits.  Fresh whey, which you may produce while making kefir cheese, can also be used to start the cultures.  If you choose to use whey, use about 2 tsp instead of the 1/2 tsp of Caldwell’s variety.) Let sit while preparing the following…

Place these items together in glass jar (with lid):

2-3 cups red grapes (plucked from vine)

5-6 whole cloves

1 slice of fresh ginger

1-2 cinnamon sticks

1 tablespoon honey

1/2 teaspoon salt

Pour the starter-cultured-water over the grapes.  Fill the rest of the jar with filtered water… just to cover the grapes.  Leave a couple of inches in the jar for air.

Seal with a lid and place on the counter or in a cabinet away from the sunshine for 3 – 4 days. (Be mindful that the sugar content in grapes does not need to be fermented longer than 4 days… you will be making a totally different product if you keep the fermentation going!)

Be sure to open the jar every day to release the air and be sure the grapes are submerged in the liquid.

On the 3rd or 4th day, place the jar in the refrigerator.   Fermentation is complete!  Chill and enjoy!

Savor in salads, with cheese chunks on toothpicks, or just pop in your mouth for a scrumptious pick-me-up!.  Full of probiotic goodness!   I LOVE these grapes!  They are addictive though, so you might want to be ready to make a second batch!  

(Also, these are wonderful additions to oodles of combinations of healthy smoothies!)

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One comment on “GOURMET, FERMENTED GRAPES! aahhhh!

  1. Pingback: Green Smoothies AND Purple Power Boosts! | Rethink WELLNESS Hub

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