Hot Cinnamon Quince Ferment

Kirsten and Christopher Shockey describe the quince as looking pear-like but “tougher, a little misshapen and larger,

with sunny, vibrant yellow skin that is often a bit blemished and sometimes slightly fuzzy.” The raw fruit isn’t

particularly appetizing, so quinces are always cooked (or in this case, fermented).

2 lb quince, cored and chopped
zest and juice of 1 lemon
1 tbsp salt
2 tsp grated fresh ginger
1¼ tsp ground cinnamon
1 tsp chile flakes
½ tsp finely ground white pepper

1. Process the quince to pea-sized pieces in a food processor. Combine the quince with the lemon zest and juice,

salt, ginger, cinnamon, chile flakes and white pepper in a bowl, and mix well.

2. Pack the mixture into a jar, pressing out any air pockets as you go. Press a ziplock bag against the surface

of the ferment, fill the bag with water and zip it closed.

3. Place the jar in a corner of the kitchen to ferment. If you see air pockets, remove the bag, press the ferment

back down with a clean utensil, rinse the bag and replace.

4. Allow to ferment for 14 to 21 days. It’s ready when you notice a pleasing acidic smell and the flavor becomes

acidic in a lemony way, with a strong cinnamon flavor throughout. No need to wait for the quince to soften—it won’t.

You can let it ferment longer for more sour and punch.

5. Screw on the lid and store in the fridge, where the ferment will keep for up to 12 months.

Excerpted from Fiery Ferments, © by Kirsten Shockey
and Christopher Shockey, photography by © Lara Ferroni, used with permission from Storey Publishing (

Yield: about 1 quart