Fermented smoothie: It is summer and fruit and berries are everywhere, currently the brambles (Rubus fruticosa) are offering many blackberries along paths, tracks and fields, and the local markets are coloured in the region’s sweetness.
We had friends visiting recently, so we had bought some lovely local peaches for sugar fixing possible carb withdrawal symptoms. It wasn’t necessary in the end, the probiotic ceviche, cashew yogurt, sauerkrauts, water kefir and chocolate truffles satisfied them. Fully. A few days ago, after they’d left, I found a bag with three relatively rotten peaches in the fridge. They did not look like you wanted to eat them any longer, but they were not all bad. The day before we had been at a natural wine festival and I came to think of something I was told there: a tasty wine comes from very ripe, slightly decomposing grapes that have been bitten and chewed by insects and birds. I had, in other words, the perfect material for a peach fermentation with taste.