Background
Experimenting with pickling currants in a sweet, sour, and slightly salty brine using a base of lacto-fermented fruit juice, vinegar, and honey. The goal is to preserve the fruit while maintaining a pleasant texture.
Formula
Ingredients
- 90 g currants
- 150 g lacto-fermented strawberry brine
- 40 g apple cider vinegar
- 40 g buckwheat honey
Notes and Observations
- Brine Profile: The brine itself is beautiful—sour, with a tiny bit of saltiness, fruity, and sweet.
- Texture: The resulting pickled currants are pleasant, but they get a bit mushy over time.
Future Adjustments
- To maintain better texture when pickling fruit, look into strengthening the pectin.
- In future trials, test adding pickling lime (calcium hydroxide) or introducing tannins (such as adding oak leaves, grape leaves, or black tea leaves to the jar). This is a general area that needs more development—finding reliable ways to pickle fruit while maintaining structural integrity and snap.