Fermented cloudberries
Description
Since ancient times in Russia, fresh and fermented cloudberries were served at the royal table, as they were considered the most beneficial northern berry. In the north, they still call it the "royal berry." In Moscow taverns, cloudberry kvass and fruit drinks were incredibly popular. Cloudberries were a favorite fruit of A.S. Pushkin. Cloudberry is a treasure trove of vitamins—containing three times more vitamin C than oranges and surpassing carrots in vitamin A content. Moreover, it contains vitamin B, PP, iron, potassium, phosphorus, tannins, and pectin substances. Cloudberries are used to treat a wide range of illnesses. Cloudberries grow in northern regions, primarily in bogs, swampy forests, and tundra. In Russia, this includes Siberia and the Far East. Cloudberries are harvested at the end of summer. They are consumed fresh and used to make jam, compote, juice, preserves, and marmalade. When properly stored, fermented cloudberries can last for several years. Preparation: Thoroughly wash and scald a wooden barrel with boiling water. Select cloudberry fruits, ensuring they are not overripe. Place the cloudberries into the barrel. In a saucepan, boil water with sugar to make a sweet syrup. Allow the syrup to cool. Pour the prepared syrup over the cloudberries in the barrel, cover with cloth and a wooden lid, placing a small weight on top. Cover the barrel with cloth. Store the barrel in a cellar or cool place. After 3–6 months, the cloudberries will be ready for consumption.