Fermentierte Früchte für weniger Süße, längere Haltbarkeit und mehr Geschmack

🚩Do you want less fructose but still the full flavor of the fruit? 🚩Do you also want to be able to store your fresh fruit longer without it rotting or getting moldy? 🚩Do you want a probiotic product that benefits your health in many ways? 💖You get all of this with fermented fruit. It makes you happy and keeps you healthy! 👉Fruit develops alcohol and acetic acid during fermentation, which is something to keep in mind. However, the alcohol content is so low that it's not worth mentioning. It's below 0.5%. Just a heads-up for children and teetotalers. Driving is no problem!! Raspberry Recipe: 100-125 g fresh raspberries 1 tsp sugar 1 tsp honey 1 tbsp organic vinegar 1 pinch of salt Water 👉 Ferment for 2-3 days, then refrigerate. Shelf life: 3-4 weeks. Blueberry Recipe: 150 g fresh blueberries 2 tsp honey 2 tbsp organic vinegar 1 pinch of cinnamon 1 pinch of salt Water 👉 Lightly crush the berries. 👉 Ferment for 4-5 days, then refrigerate for 4-5 weeks. Pineapple Recipe: 1 whole fresh pineapple (peeled and diced) 1/2-1 bunch fresh mint 2 tbsp beekeeper's honey 2-3 tbsp organic vinegar 1 pinch of salt Water 👉Fermentation: 5-7 days, then keeps in the refrigerator for 3-4 weeks Sequence: 00:00 Product Introduction 00:51 Ingredients 01:02 Preparing the Raspberries 03:53 Pickling the Blueberries 06:05 Explanation of Fresh Fruit 07:09 Preparing and Pickling the Pineapple with Mint 09:54 Tasting the Pineapple 10:57 Tasting the Raspberries and Blueberries 16:13 Closing Remarks My Equipment: = Soehnle Page Profi Digital Scale: https://amzn.to/3CQMKqi = German Rock Salt, fine, untreated sea salt: https://amzn.to/4iR7P7z = Glass bowls: https://amzn.to/4cgYcfZ = Jars: https://amzn.to/3Vr3hdO = Fermenting Paperback by Erika Hagmayer https://amzn.to/3FFAEVJ = Weck Preserving Cookbook (new): https://amzn.to/41G1vsz