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I’m pretty short on time these days because of work (I work at a peach stand!), but I had time to throw these simple spiced peaches together. I’m so glad I did, because they’re definitely the best lactofermented things I’ve had so far. In case the idea of fermenting something sounds complicated, let me assure you that it is not. You just need a) something to ferment, b) whey left from yogurt making, and c) pure water. And a glass jar with a lid, and a cool place to ferment (like a basement), and spices of your choice. Easy as that!
Lactofermentation produces good bacteria that is great for your gut and whatever else ails you. But that’s just a side benefit. Lactofermented stuff tastes awesome, and it makes you feel adventuresome. That’s what it does for me at least, but I’m not really a super-adventuresome person. Roller coasters freak me out.
Lactofermenting is pretty much the only food experimentation I have time for these days. I have my own little “fermentery” going on downstairs. Spiced peaches are in the fridge, and sweet dill pickles and sweet spiced red beets are currently bubbling away on the counter. If they turn out well, I’ll share the recipes for those later.
Don’t be afraid to make yogurt to get some whey. Yogurt making is just as easy as lactofermenting. The whey is a crucial part of lactofermentation because it helps start the good cultures and prevents bad cultures from growing in your stuff as it ferments. Here’s a tutorial I did on yogurt-making, if you need some guidance.
So how do these peaches taste? A-maz-ing. Fully serious. They are nicely seasoned, but the fresh peach flavor shines through. The coolest thing about these babies are that they’re kind of “zingy”, like soda pop. When I finish eating the peaches themselves, I’m going to drink the juice. I bet it’ll taste like pop. It’s seriously almost carbonated-tasting. I like to eat these peaches straight off a fork with my breakfast of peach muesli in the mornings. Don’t heat the peaches – that’ll kill the good bacteria. I think you could stir them into warm oatmeal, but don’t heat them with the oatmeal.
Be careful how long you let the peaches ferment. Fruit ferments very quickly, so I would suggest checking on them after one day, and don’t ferment any longer than two days. Vegetables take longer; I once fermented saurkraut for thirty days and it was awesome. The sugars in fruits make them ferment faster, and they can turn alcoholic if left sitting on the counter for too long.
I haven’t tested how long these stay good in the refrigerator (I just made them last week and wanted to go ahead and share the recipe during peach season), but I have noticed that after about a week, they get a little tangier. I venture to guess that these would be fine in the fridge for at least two weeks. They’re not apt to spoil (there’s lots of good bacteria in there), but they might start tasting a little alcoholic after awhile, which some people would not appreciate. *Edit* I kept some around for about 3 weeks and they were fine, so maybe they keep longer than I originally anticipated.
Don’t be scared – give these a try! I think you’ll really enjoy them, especially if you like “different” things…things cool and out of the ordinary.
Question of the day: have you ever lactofermented something? If so, share below!
You can find this recipe in my cookbook, Necessary Food.
- Ripe peaches, peeled, stones taken out, quartered
- Whey left from yogurt making
- Cinnamon
- Nutmeg
- Ginger
- Vanilla extract
- Ground red pepper
- Salt
- Pure water
- Fill clean glass quart jars with the peaches, leaving a good inch of room at the top of the jar. Add 2 T whey to each jar. Add spices of your choice, as well as a little vanilla extract. Add a pinch each of red pepper and salt. Fill the jar with pure water to cover the peaches completely, leaving an inch of room at the top of the jar for expansion. Put a lid on the jar and store in a cool place, like a basement, for two days (or until the peaches reach your desired flavor). Be careful - fruit ferments quickly (and will turn alcoholic)! Check your peaches multiple times to make sure they're not getting more fermented than you'd like (higher temperatures will make them ferment more quickly). The mixture will bubble while it's fermenting, but don't worry - that's supposed to happen. When the peaches reach your desired level of fermentation, put them in the refrigerator to stop further fermentation. Enjoy them on their own (with a protein source, of course), over low fat yogurt or cottage cheese, blended into smoothies, etc. Do not heat the peaches if you wish to retain their healthy bacterial properties.
- I love these things! They get a nice tart zing to them, and the ginger makes the juice taste like ginger ale (homemade ginger ale is one of my next projects)! I bet you could thicken the juice with some glucomannan or xanthan gum and use it as an E vinaigrette on your salad, Trim Healthy Mamas. Or drink it like soda pop when you're done with the peaches.
- I haven't tested how long these will keep in the fridge, but I'm sure they'll be gone before you have to worry about that. They do seem to get more and more "zingy" as they sit in the fridge, so taste and let that be your guide. I wouldn't suggest keeping them for more than two weeks. *Edit* I kept some around for 3 weeks and they were still fine, so maybe they keep longer than I originally anticipated.
Can I ask what they smell like? I’m always worried about smells because my dad is super sensitive to smells.
I’d say they smell like peaches, but fermented, kind of tangy, a little vinegary/alcoholic depending on how long you let them ferment.
Is there a vegan alternative to whey?
I’m sorry – I don’t know.
You could try water kefir.
Apple cider vinegar with the mother
Hi!
Thank you for this very tasty-looking recipe!
I started fermenting (cabbage to make sauerkraut and green bean) two days ago and wanted to make fermented peaches. I don’t have whey, not planning to make yogurt and I don’t want to use industrial yorgurt.
So provided it works out and in a month, could I use my sauerkraut brine to start the fermentation? And if yes, how much would I need for a 500 ml jar?
Hi Michelle! I’m afraid I don’t know much about fermentation and don’t know the answer to your questions. I’m sorry!
Yes you can. Any ferment product containing lactbacilli will work a treat.
So I keep the jar of fermenting peaches on kitchen counter for 1-2 days then the fridge to stop the process correct? And I assume while they are in the fridge you keep them in the jar you made them in with the liquid/whey etc..
One other question: I make my own yogurt in my instant pot. I use pasteurized vitamin D whole milk. I heat it to 185 degrees, cool to about 95 then incubate in instant pot for anywhere from 9-12 hours then strain. I am (in two days) starting THM and trying to get my head wrapped around everything. If I have this right it would be a protein so maybe 1/2 c for snack or some as sour cream replacement with an S meal???
Thanks
Yes, correct on both counts. 🙂 About the yogurt, regular yogurt made with skim milk can be used in an E setting, but to use yogurt in an S and FP setting you need to strain it to turn it into Greek yogurt (straining the whey removes a lot of the carbs). If you’re making regular yogurt (unstrained, thus leaving the carbs in) with whole milk, you have a collision of carbs and fats which gives you a crossover. Crossovers are healthy and great for kids and people at goal weight, but they can stall weight loss. 🙂 To clarify, you can use regular low-fat yogurt in an E setting, full fat or low fat (doesn’t matter) Greek yogurt in an S setting, and low fat Greek yogurt in a FP setting.
So peaches are out of season. Can I use frozen peaches from the store, or even canned. I know it won’t taste as good.
I’m afraid that would get pretty mushy. 🙁 You might want to just keep this for an in-season treat.
Do you have to peel the peaches or can they be fermented with the skins left on?
I’ve never tried it with the skins on so I’m not sure. I’m afraid that the skins would carry more bacteria, so I’d be a little scared to try it.
Briana, if you have any liquid left over from fermentation without whey, you can use that. I always save a little liquid from my sauerkraut or cauliflower ferments to use to get anything else started. I have been doing this for a few years now and it works, but sometimes you have to add a little extra salt.
I have a quantity of whey from cheese making with whole goats milk. Only lemon juice was added to the milk. Can I use this? Or does it need to be from yoghurt?
Hi Marie! I’m sorry, but I don’t know the answer to your question. I haven’t done a lot of research on the subject – just experimented a few times. 🙂
How can you make this without whey?
I’m sorry – I’ve never tried lactofermentation without whey and don’t know enough about the science behind it to make any recommendations other than the way I’ve tried it. 🙂
Do you know if lactofermented peaches be canned for later use?
If you heat them, they will lose the probiotic benefits. 🙂
I love spiced peaches, and the idea of being able to eat them and get beneficial probiotics at the same time is great! I can’t wait to try this at home, thank you for sharing this recipe. Would they be equally as good in a pie? Or would they lose some of their gut health benefits if I cooked them? Thanks!
Hi Billy! Yes, I’m afraid that lactofermented things lose their probiotic benefits when heated.
When you say PURE water do you mean tap water or distilled water?
Filtered or distilled water. 🙂
I am allergic to whey of any origin. Can I just use filtered water, salt and spices?
I’m afraid not; the whey is what cultures the good bacteria and prevents bad bacteria from growing. I’m no expert though, so if you research lactofermentation in more depth, maybe you can find another alternative to whey. 🙂
Actually you can use a ginger bug, look it up. I use my ginger bug as a starter all the time. It’s like keeping a sourdough starter that just gets better and healthier with age, mine is 2 yrs old.
I use water kefir to ferment mine, it works fabulously!
Going to ferment peaches now! Thanks
For a non-whey lacto starter, use kombucha! My recent hot sauce run was frothing in 2 days and came out great. Add salt and lime/lemon to up the acid.
So excited to try this! My in-laws have a tradition of having spiced peaches at holiday dinners, but last year they had an awful time trying to find them. This way I can sneak in some yummy healthy bacteria & THM goodness 🙂
i am really looking forward to trying this. Looks fantastic! But I am wondering you don’t specify any measured amounts for the spices, how much cinnamon, nutmeg and ginger do you put in? Thanks
I didn’t specify because I didn’t measure. 🙂 I don’t measure unless I absolutely have to. Especially since I concocted this recipe when I was living in a basement for the summer with VERY few cooking amenities. Just put in however much you’d like.