Fermented Fruits and Sauces

Fruits can also be fermented, although less commonly so than vegetables; they are perhaps not as useful as vegetables but can still be delicious and interesting. There are a few differences when comparing with vegetables. Firstly, most fruits ferment much more quickly than vegetables and cannot be left in room temperature for weeks, as they will go off. Secondly, most fruits cannot be stored anywhere else than in the fridge and even inside the fridge, they will not keep for long; a few weeks or perhaps a couple of months at the most. Thirdly, unlike vegetables, fruits need a starter to get going, because they are much sweeter, and they can go off before they start to ferment. Most fruit ferments are therefore cultured rather than wild-fermented.