My jar of fresh strawberries (mixed with sugar & left at room temperature for a week) has naturally fermented itself. Is it safe to eat/cook with?
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..
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