My pear fermented...


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Alright, I have one for you. Late last week my Fiance cut up an asian pear and it was well after dinner so I turned it down. I put my portion in a food saver bag and vacuum packed it.


I was pleased to find that it didn't brown. And it's been in my fridge for like... a week maybe? Pulled it out tonight to eat with dinner and it has a fiz/bite to it. I'm pretty sure it fermented a little in that package, even though it didn't oxidize.



So, I'm thinking kombucha and sauerkraut are ok, so this aught to be. But it's so strange, and I'm curious. What say you?

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