Hot cinnamon quince ferment from Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (page 134) by Kirsten K. Shockey and Christopher Shockey

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Notes about this recipe

  • Ganga108 on May 24, 2025

    Another quince in use now. I am trying this one but I tend to have trouble with recipes that require the fruit to produce enough liquid for brine. If I use the food processor it tends to make some too fine while not chopping other pieces, and maybe my chopping skills mean I don't chop fine enough. I had to top up a little with more lemon juice and a little brine. To keep the quince under the brine I am using the top slice of the quince (whole) as a cover, and a weight on top of that. UPDATE: I have been disappointed with both of the quince ferments (a "sweet" one and this "salt" one). The beautiful tastes of the quince did not heighten and the promised spiced tastes were not very evident. I will consume quickly so the jar won't sit at the back of the fridge forever. (If I try again and it is similarly disappointing I will puree and dehydrate, then grind to a powder.)

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