Background
This experiment is a variation on traditional Japanese umeboshi, which is made with plums. This version uses cherries, subjecting them to a lacto-fermentation before partially dehydrating them to create a comparable product.
Recipe
Ingredients
200g Cherries
8g Salt (4%)
Equipment
Fermentation Jar
Kitchen Scale
Dehydrator
Instructions
-
Fermentation
Combine the cherries and salt in a jar and allow them to lacto-ferment. -
Dehydration
Dehydrate the fermented cherries at 140°F (60°C) for 12 to 16 hours.
Notes and Observations
- The goal is to dehydrate the cherries until they are slightly tacky while still retaining some moisture.