Recipe Koso (fermented syrup of ripe fruit)
Shelf life:
1 Year
Ingredients
Number of persons: Plusieurs
Preparation
1. Like a lasagne, alternate a layer of fruit, then a layer of sugar up to a centimetre from the rim of your jar, always ending with a layer of sugar.
2. Stir your koso once or twice a day.
3. After 3 days, all the sugar should have dissolved.
4. Leave your koso to stand for 1 week, after which time you should see the fruit rise and fine bubbles appear. Strain the drink.
5. You can now consume your koso and store it in the fridge.
2. Stir your koso once or twice a day.
3. After 3 days, all the sugar should have dissolved.
4. Leave your koso to stand for 1 week, after which time you should see the fruit rise and fine bubbles appear. Strain the drink.
5. You can now consume your koso and store 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 ?