How To Make Lacto-Fermented Grape Juice
Grapes are ripe here in Virginia, and my Mother-In-Law very generously gave me some grapes from her grapevine!
I was so excited to get to make this awesome lacto-fermented grape juice, and share some pictures of the process on here.
This recipe is from Nourishing Traditions, but it calls for a CASE of grapes, and I didn’t have nearly that many grapes, so I fudged the amounts a bit.
First, remove grapes from stems and wash well.
Pass through a juicer or process in a food processor and strain to get juice.
Place juice in a large bowl, and mix with 1 Teaspoon of sea salt, and 3 Tablespoons of whey.
Cover with a cloth or plate, and leave at room temperature for 3 days.
Skim off any scum, and strain juice through a strainer lined with a tea towel.
Store juice in an airtight glass container in the fridge.
Best served diluted with water. ½ juice, ½ water.
The grapes I used are a somewhat sour version, so I ended up with an awesome tart juice! The sediment will settle, and leave you a lovely clear grape juice.
Nourishing Traditions has loads of amazing, healthy recipes. Check it out here!
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