Ingredients
Prep Time: 15 minutes | Fermenting Time: 4 to 7 days
Prep Time: 15 minutes | Fermenting Time: 4 to 7 days
- 1 12-ounce bag of fresh whole organic cranberries (not frozen)
- Juice from 1 organic orange
- 1 small thumb of fresh ginger, minced (1 - 2 tsp.)
- ½ cup freshly juiced celery
- 1 organic granny smith apple, juiced
- ¼ packet Mercola culture starter (optional) (or probiotic powder)
- 1 cinnamon stick
- 1 whole clove
- 2 tsp. monk fruit
- ½ cup filtered water
- 1 Tbsp. honey (optional)
Procedure
- Place whole cranberries in food processor and pulse three to five times until most berries pop.
- Place cranberries in a Mason jar.
- Combine celery brine with culture starter and mix.
- Combine juiced apple and monk fruit and mix.
- Add celery brine, apple juice, cinnamon stick, cloves and minced ginger in the jar with the cranberries.
- Place small strainer over jar and juice the orange by hand. Remove strainer, and then add honey if you’re adding it.
- Fill the jar with filtered water, leaving about a 1- to 2-inch space from the top.
- Screw on the lid and then shake well, incorporating everything.
- Unscrew lid, and place a cabbage leaf and a small glass on top to weigh down berries. The goal is to have the berries completely submerged in the liquid.
- Screw on Dr. Mercola lid (or airlock lids) and store in a dark place for four to seven days. Do not screw the lid tightly – you’ll want to keep it loose so the gas can escape the jar.This recipe makes 24 ounces of fermented cranberries.Tip: If you add one tablespoon of brine from another fermented food it may help speed up the process.
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