Peach Fire

I was looking through Wild Fermentation by Sandor Katz to find inspiration for things I bought at the farmers market. I do look forward to getting his new book The Art of Fermentation. I am trying out different kimchee recipes and techniques and his recipe on fruit kimchee sparked my interest. I love sweet and hot and was staring at a half gallon jar with about a cup of crystallized honey in the bottom of it, which I was too lazy to dig it all out by hand, so I wanted to make something fiery sweet in it.

While I was gone the guys ate a half gallon of my Liquid Fire and I bought some hot peppers at the market this weekend to make more, along with some amazing peaches.

I seriously doubt this will last long enough for it to properly ferment, as it is scary good.

Peach Fire

5 large peaches which I cut into cubes.

3 white onions diced

2 lemons with the peel cut off and then cut in small cubes. My friend Kelli gave me these which she grew herself, and I have been saving them for something special.

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about 2 heaping tablespoons of Liquid Fire, or just process fine some hot peppers.

about two heaping tablespoons each of preserved fresh turmeric and ginger.

one tablespoon real salt.

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process fine one head of garlic

add one heaping tablespoon garam masala.

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top off jar with fresh kefir whey

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The crystallized honey will take about a day to completely dissolve. Leave the lid of the jar a bit loose and leave in room temperature for three days for fermentation to begin, then store in refrigerator.

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Peach Fire on Punk Domestics

6 thoughts on “Peach Fire

  1. Pingback: Blue Grape and Black Tomato Fermented Salsa | grassfood.

  2. Pingback: Grassfood Recipe Page | grassfood.

    • I will definitely make this again before the peaches are gone. I had half a gallon, now it is 3/4 gone. It is great on meat, omelets, everything. I also make a wild raspberry fire, which is amazing. I always freeze peach slices for peach pie in the winter as well. Happy peaches! :)

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