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Lacto-Fermented Figs and Walnuts in Honey

Close-up view of cut fresh figs and whole walnuts submerged in a rich liquid for fermented figs and walnuts in a small glass jar.
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Make probiotic rich fig snacks by lacto fermenting dried figs and walnuts in a simple honey brine. This recipe preserves figs naturally and creates a sweet fermented condiment.

Ingredients

Scale
  • 1 cup dried figs, halved
  • 1/2 cup raw walnuts
  • 1 cup raw honey
  • 1/2 cup filtered, non-chlorinated water
  • 1/4 teaspoon non-iodized sea salt

Instructions

  1. Combine the figs and walnuts in a clean, pint-sized glass jar.
  2. In a separate bowl, whisk together the honey, water, and salt until the salt dissolves completely. This creates your brine.
  3. Pour the honey brine over the figs and walnuts in the jar. Press the fruit and nuts down gently to ensure they are fully submerged under the liquid.
  4. Place a fermentation weight on top if you have one, or use a small piece of plastic wrap secured with a rubber band over the jar opening to keep debris out while allowing gases to escape.
  5. Leave the jar at room temperature (68-72°F) for 5 to 7 days for the wild fermentation process to begin. You may see small bubbles forming.
  6. After 5 days, taste a fig. If you prefer a tangier flavor, let it ferment for another 1 to 2 days.
  7. Once the flavor is to your liking, seal the jar tightly and transfer it to the refrigerator. This stops the fermentation.
  8. Refrigerate for up to 3 months.

Notes

  • Use dried figs, as they provide enough natural sugar to feed the beneficial bacteria.
  • If you see white mold on the surface, discard the batch. If you see dark spots or fuzz, skim the surface immediately.
  • The flavor profile will be sweet, slightly tangy, and complex, with the walnuts absorbing some of the honey flavor.
  • This makes a healthy fermented topping for yogurt or cheese boards.

Nutrition

Find it online: https://cookingzenith.com/fermented-figs-and-walnuts-recipe-guide/