RECIPE | Fermented Figs

Here are 2 Fermented Fig recipes, both are delicious. Figs are amazing, the fruit grows so rapidly when in season, you can pick a whole tree and a week later you have another crop ready, so here are a couple of ways of preserving the abundance of figs :)

I first experimented with lightly cooking the figs prior to fermenting. It didnt sit comfortably with me cooking the figs especially since I was looking for an alternative to jam so I tried out fermenting them raw. Both fermented perfectly. I have had them in the refrigerator now for around 3 weeks and they are still tasting delicious.

RECIPE 1 - lightly cooked method

Ingredients

8 Figs

1TBS Honey

1TBS Whey --> from organic fresh yogurt

tsp Cinnamon

1tsp Salt (Celtic or Himalayan)

Procedure

Dice the figs. Place a small amount of filtered water (just enough to cover the bottom of a cooking pot), add the figs, stew on the lowest setting for 10-20 mins or until the liquid has turned more into a paste, making sure to stir regularly. Remove from pot and place into a bowl, allow to cool sufficiently, then add the remaining ingredients and blend with a stick blender.

Transfer to jar with a lid and allow to sit in dark room at room temperature for 2-3 days and then transfer to the fridge. Enjoy, pictured above I put a dollop of the fermented fig on top of fresh ricotta and drizzled some honey

RECIPE 2 - raw

Ingredients

12 Figs

2 TBS Raw Honey

1.5 TBS Whey

2 tsp Salt (Celtic or Himalayan)

Sprinkle Cinnamon

Procedure

Dice the figs into small pieces, combine with all ingredients in a deep dish and blend together until fine paste/sauce is made. Alternatively a blender would work. Transfer to jar with a lid and allow to sit in dark room at room temperature for 2-3 days and then transfer to the fridge.

Enjoy, this one pictured below is with some sprouted paleo bread recipe from Pete Evans Cookbook

Notes: Due to the sugar content these will ferment rather quickly, I had a surprise around day 5 (see image below) when I was experimenting with fermenting times and it had exploded everywhere