Fermented pears
Description
The recipe won't take much time. Mocioned pears are used as a snack, dessert, or added to various salads. For mocioning, it's best to use ripe sweet pears of medium or small size. Below are two preparation methods: in rye wort and in honey syrup. Preparation: Select and wash firm, ripe pears without mechanical damage or spots. Place the pears stem-side up in a wooden tub or enameled container in several layers, alternating each layer with black currant or cherry leaves. You can also layer the pears with rye straw. The top layer should consist of leaves or straw. Fill the tub with wort. To prepare the wort, mix rye flour with 0.5 liters of boiled water, then pour in 2 liters of boiling water. To prepare honey syrup, boil a bucket of water with salt and honey for 30 minutes, cool it, and pour the resulting syrup over the pears in the tub. Cover the tub with a lid. Allow the wort to cool, then strain in salt, dry mustard, and up to 10 liters of boiled water. Cover the tub with cloth, then place a wooden disc on top and add a weight. For the first 5–6 days, check the wort level in the tub and top it up as needed. The top layer of pears must always remain submerged in the wort. After 8–10 days, move the tub to a cellar or cool place, where the temperature should not drop below 0°C. After 40 days, the mocioned pears are ready to eat. Serve chilled.