How to Ferment Cherries

What fermented cherries are

Fermented cherries are cherries held in a salty or sweetened liquid while wild microbes turn some of their sugars into acid, and sometimes a small amount of alcohol and fizz. The result is a tangy, fruity condiment you can eat on its own, spoon over yogurt, or serve with savory dishes.

It helps to know that “fermented cherries” can mean a few different things:

• Salt-fermented (lacto-fermented) cherries: Made with salt and water. This is the main method covered here.
• Cherry chutney with a short ferment: Chopped cherries with sweetener, spices, and a starter such as whey.
• Brandied or alcohol-preserved cherries: Preserved in spirits rather than fermented in brine. A different process.
• Cherry wine: A full alcoholic ferment with yeast. A different project entirely.

Please note that I am not aware of an NCHFP-tested recipe for fermented cherries. Treat the instructions below as a common home method, keep batches small, and store the finished cherries in the refrigerator. For the general approach, see our guide to how to ferment fruits.

Choosing cherries and equipment

• Cherries: Choose ripe, firm, unblemished cherries. Discard anything bruised, split, or moldy. Both sweet and sour cherries are used, and sour cherries give a more pronounced tartness.
• Salt: Non-iodized salt, such as kosher or pickling salt.
• Water: Filtered or other non-chlorinated water.
• A clean jar: A wide-mouth pint or quart jar works well.
• A fermentation weight: A glass weight, or a small water-filled zip bag, to hold the fruit under the liquid.
• A scale: Helpful for measuring salt accurately.
• A cherry pitter, or a sturdy straw or chopstick.

Simple salt-brine cherries

Many recipes use salt at about 2 percent of the weight of the cherries.

1. Wash the cherries, remove stems, and pit them. Leave them whole or halve them.
2. Weigh the pitted cherries. Multiply by 0.02 to get the weight of salt. For example, 500 grams of cherries would need about 10 grams of salt.
3. Pack the cherries gently into the jar. Do not crush them. Leave 1 to 2 inches of headspace so the jar does not overflow when it starts to bubble.
4. Dissolve the salt in enough water to cover the cherries. Some versions toss the cherries with salt first and add water after. Either way, aim for all the fruit to be covered by liquid.
5. Place a weight on top so that nothing floats.
6. Cover loosely or fit an airlock lid. If you use a tight lid, loosen it or burp the jar each day to release pressure.
7. Keep at cool-to-moderate room temperature, out of direct sun. A range of roughly 60 to 70 degrees F is often suggested for fruit ferments.

A spiced cherry chutney variation

One published version from Cultures for Health uses very ripe black cherries, chopped, mashed with cloves and grated orange rind, then mixed with sweetener, whey, salt, and water. The mixture is left at room temperature for about two days and then refrigerated, where it keeps for up to two months, according to the recipe. If you do not use dairy, you can still use a salt-based approach instead. Because whey and similar starters are not tested for safety by NCHFP, use refrigeration and good judgment.

How long to ferment cherries

Timelines vary widely in published recipes:

• About 2 days for chopped cherries in a chutney.
• A few days to a week for pitted cherries in a light brine, depending on your kitchen’s temperature.
• 2 to 4 weeks for some traditional sour cherry ferments.

The more fermented the cherries, the tangier and more alcoholic they taste. A good approach is to start tasting on day 2, and refrigerate them when they are pleasantly tart but still taste like cherries.

How to tell when they are done

• Bubbles: Small bubbles rising or a slight fizz when you open the jar is normal.
• Smell: Fruity and pleasantly sour. A sharp alcohol, nail-polish, or rotten smell is a warning sign.
• Taste: Tart, slightly salty, with some fruit still evident.
• Texture: Firm to slightly softened. Mushy cherries have gone too far.

Safety

• Submerge everything. Fruit exposed to air can mold quickly. Fuzzy or colored mold means the batch should be thrown out.
• Do not leave it too long. Fruit ferments are best treated as short-term foods rather than long-term preservation.
• Refrigerate after fermenting, and use a clean spoon each time.
• Discard if doubtful. If the smell, color, or texture seems wrong, or if the jar was stored warm for a long period, throw it out.
• Do not can these in a water bath unless you have a tested recipe.
• Small amounts of alcohol may form. People who avoid alcohol, are pregnant, or are immunocompromised should check with a health professional first.

Storage

In the refrigerator, fermented cherries are commonly said to keep for a few weeks to about two months. Keep them covered in brine. If they begin to taste harsh, boozy, or soft, they are past their best.

What to do with fermented cherries

• Add to yogurt, oatmeal, or ice cream.
• Serve with cheese or cured meats.
• Chop into a salsa or relish for pork or duck.
• Use the brine as a base for a salad dressing, if it tastes good.
• Mix into cocktails, if you enjoy them.

FAQ

How long should I ferment fruit? It depends on the fruit and the temperature. Cherries are usually in the range of a couple of days to a few weeks. Taste along the way and stop when you like the flavor.

Can I make wine with cherries? Yes, but that is a different process involving added sugar, yeast, and equipment such as an airlock and a fermenter, with a much higher alcohol result. Follow a dedicated winemaking guide for that.

What is the best way to eat fresh cherries? Chilled, rinsed, and eaten out of hand is hard to beat. If you have more than you can eat, fermenting is one option, alongside freezing or canning.

For other ideas, see our overview of fermented foods that taste good, or try fermented pineapple for a different fruit-based ferment.