Recipe: Vegetable recipes - UFO peaches
2022-07-25:
Bought “UFO peaches” from Hemköp (grown in Spain), 29.90 SEK for 500 g. Washed and cut each into 8 chunks.
- 1 day: Liquid is already cloudy, but no sour taste yet.
- 2 days: Cloudier. Bubbles appearing. Fruit tastes just sweet, peachy and a bit salty.
- 5 days: Liquid is nicely cloudy. Fruit is still crunchy and sweet and peachy but has started to get a bit funky/sour taste. Leave for another day and taste again.
- 7 days: Banana and slightly funky smell (like when I fermented the oat residues). Some kahm yeast growth on top of liquid. Fruit pieces have got a soft exterior and a crunchy core, and a clearly fermented taste. Should’ve maybe harvested 1-2 days ago when the fruits were still crunchy through and through? Harvest today!
Conclusion: Much more fermented tasting on the bottom than on the top of the jar ⇒ maybe stir next time. Clear kombucha vibes from the ferment: fruity-sweet and punchy-fermented-sour, with a bit of saltiness. Not sure yet how I will eat it, but would probably work well as a kind of chutney or together with other pickled vegetables.
After 1-2 weeks in the fridge, the peaches have softened even more and disintegrated a bit, but also acidity has increased. They don’t taste salty any more, but more fizzy, fruity and sour. quite a lot of kahm yeast growth on the top during fridge storage, but no bad smell or taste.
Maybe add it to fermented chili peppers to make a hot sauce? Fermented hot sauce ⇒ It was really good to add to the hot sauce! Gave it a nice fruity tone.
2026-06-28:
Bought paraguiaos from Lucu Foods Malmö. Washed and cut each into 8 chunks. Made with 2.5% salt brine (weight of fruits + water considered)
Fermentation during quite warm weather, it’s consistenly >25C in the apartment.
- 1 day: Liquid is already cloudy, but no sour taste yet.
- 2 days: Cloudier. Bubbles appearing.
- 4 days: Liquid is nicely cloudy. Kahm yeast layer on the top. Fruit is still a bit crunchy and peachy, and very salty. Not that much funky/sour taste yet. Leave for another 1-2 days and taste again.
Photos from day 4:
- 7 days: Banana and slightly funky smell (like when I fermented the oat residues). Some kahm yeast growth on top of liquid. Fruit pieces have got a soft exterior and a crunchy core, and a clearly fermented taste. Should’ve maybe harvested 1-2 days ago when the fruits were still crunchy through and through? Harvest today!