Fermented grapes recipe: lacto-fermentation of fruits

Have you ever tried fermented grapes? This simple seasonal recipe is a different way to enjoy and preserve fresh grapes – and it takes only a few days.

For this recipe, Nina from Eno z naravo used Isabella grapes, a variety we love for its distinctive taste, intense aroma and natural sweetness. You can use other grape varieties too – we recommend choosing fresh, firm grapes that keep their texture during fermentation.

Grapes aren’t just for making wine. A short lacto-fermentation gives them a more complex, slightly savoury flavour while they remain sweet, juicy and pleasantly firm.

Ingredients:

Fresh, firm grapes
2–3% salt brine (20–30 g salt per 1 litre of water)
Optional spices – Nina added cinnamon

How to ferment grapes

Wash the grapes well and place them in a fermentation jar. Cover them completely with the salt brine and make sure the grapes stay submerged.
Ferment at room temperature for up to 3 days, then refrigerate. A short fermentation keeps the grapes pleasantly firm and crunchy while helping preserve them for longer.

What changes during fermentation?

Grapes contain resveratrol, a natural antioxidant. During fermentation, microorganisms give the fruit probiotic potential. Fermentation also changes its nutritional profile and can affect the bioavailability of certain nutrients and bioactive compounds.

How to eat fermented grapes?

You can simply snack on fermented grapes like fresh grapes. They’re still sweet inside, but fermentation gives them a more complex, slightly savoury flavour.
They’re also delicious with cheese and charcuterie, in salads or alongside savoury dishes. Fermentation is also a great way to preserve seasonal grapes and enjoy them for longer.