Recipe Koso (fermented syrup in ripe fruit)
Shelf life:
1 an
Ingredients
Number of persons: Plusieurs
Preparation
- HAS The way of the lasagna, alternate a layer of fruit (apple, strawberry, raspberries ...) then a layer of sugar up to one centimeter from the edge of your jar, always ending with a layer of sugar. You must have an equal weight between fruits and sugar.
- Leave your jar at room temperature, at the shelter of direct light, and stir your koso once to twice a day.
- After 3 days the entire sugar should be dissolved.
- Let your Koso stand for 1 week, after this delay you must see the fruits go up as well as thin bubbles appear. Then filter the drink and transfer the preparation to a swing top bottle Le Parfait.
- You can now consume your Koso and keep it in the fridge.
1 comment
La température et les conditions de fermentation ne sont pas claires : à l’ombre, à la lumière, au soleil, hors soleil, au frais, au frigo, au chaud, à température ambiante, concernant la première phase, concernant la seconde ?