Recipe Koso (fermented syrup of ripe fruit)

Originating in Japanese cuisine, koso is a fermentation technique that allows you to create raw syrups from your overripe fruit! Simple and healthy, the fermentation process releases enzymes that benefit your microbiota!

Koso (sirop fermenté de fruits mûrs)
Shelf life:
1 Year
Community rating:


Number of persons: Plusieurs
  • Fruit of your choice, preferably ripe and juicy (apples, berries, kumquats...)
  • Sugar

Recommended products

We recommend: BOCAL LE PARFAIT - "SUPER" - 3L


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.

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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 ?


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