I jarred strawberries that were soaked in water for a few minutes with sugar and lemon zest, left the jars out at room temperature for a little over a week, and have just opened a jar to find them naturally fermented. The juice is carbonated and slightly sour...I didn't add any starter culture, but the jars were previously used to hold pickles..
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)