Fresh figs come into season for a short spell at the beginning of summer and then for a longer period towards the end. Both times seem all too fleeting for those who like to indulge in this succulent, delicate fruit. Well, fret no more over the short fig season! Fermentation is the magic method to preserve your fig harvest and savor them for weeks to come.
You can also read more about this amazing fruit in our blog page.
- 3-1/2 cups (840 ml) filtered water
- 2 Tablespoons (30 ml) sea salt
- 1/2 small red onion, or a small shallot, thinly sliced
- 5 - 6 cardamom pods, lightly crushed
- 1/2 Tablespoon (7.5 ml) green tea leaves (organic if possible)
- 1 cinnamon stick
- 8 - 10 whole firm figs (any variety or a mix)
1. Bring the water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt. Allow to cool completely before using.
2. Place the onions, cardamom pods, tea leaves and cinnamon stick into a quart-size, wide-mouth mason jar.
3. Carefully fit the figs into the jar. You need enough to reach the shoulder of the jar.
4. Pour the brine into the jar until there is at least one inch (2.5 cm) above the mixture.
5. Place the press of Kraut Source onto the jar. DO NOT use the spring as you normally would with other recipes, because figs are delicate, and the downward force from the spring may crush the fruits. Secure the moat and mason jar ring as usual. Fill the moat and place the cap on.
6. Allow to ferment for 5 - 6 days in a cool spot, away from direct sunlight. When finished, remove Kraut Source and replace with the standard mason jar lid and ring. Transfer to the refrigerator for another 2 - 3 days before tasting. They will last for 3 - 4 weeks in the refrigerator.
They pair beautifully with grilled chicken, prosciutto, or a peanut butter sandwich (really!).
The fermented fig juice is sublime, and quite extraordinary in the Fermented Fig Cocktail.