How to Ferment Acacia or Jonjoli Blossoms

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus
Tasting Georgia

By Carla Capalbo

Published 2017

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Jonjoli are the blossoms of the Caucasian or Colchis bladdernut tree (Staphylea colchica). Pick the flowers just before they start to open to avoid insects being inside. Leave the flowers on their tender stems. Rinse them in cold water and drain lightly. Sprinkle with salt and press them under a weight for two hours. Rinse lightly.

Place the flowers into a glass or ceramic jar with 1 tablespoon of salt per litre (1¾ pints) of volume. Press them tightly to avoid air bubbles. Add a little dried dill (optional) and seal the jars. Left in a warm, sunny place, the flowers will ferment in about two weeks. Store in a cool dark place. When well made, they’ll keep for several months.