A couple of months ago, I fermented some watermelon rind. I tried all kinds of variations and stumbled on something quite good when I added in some orange rind. Not only did it flavor the watermelon rind perfectly but it was tasty in its own right! So I decided to create fermented orange rind and see what would happen!
Not wanting to let any part of the orange go to waste, I figured I would make it a two-for and also ferment the juice from all those oranges I was cutting up! All I can say is YUM YUM YUM! These are two easy and delicious ferments that use up all the entire orange. With orange season coming sooner than we realize, fermented orange rind and fermented orange juice are great recipes to keep in your fermenting arsenal!
Important Note – ALWAYS use organic oranges since citrus is one of the highest sprayed produce items!
Fermented Orange Rind and Fermented Orange Juice (Two Methods)
Love oranges? Love fermented foods? Then try these crazy delicious recipes for fermented orange rind and fermented orange juice (2 ways).
Ingredients
For Fermented Orange Rind
- 12 oranges, peeled and juiced to make a total of 2 cups of juice
- 1 teaspoon orange extract
- 2 cups filtered water
- 9 grams unrefined salt
For Fermented Orange Juice – Method 1
- 12 oranges, peeled and juiced to make a total of 2 cups of juice
- 1 teaspoon orange extract
- 2 cups filtered water
- 9 grams unrefined salt
Fermented Orange Juice – Method 2
- 12 oranges, peeled and juiced to make a total of 2 cups of juice
- 1 teaspoon coconut extract (optional)
- 2 cups water kefir
- ¼ cup raw sugar
Instructions
For Fermented Orange Rind
- Remove the rind (peel) from the orange. For me, since I was using the orange in my second juice recipe here, I cut away the rind, making sure I got as little pith as possible. I cut the rind into strips.
- Fill a 1 liter Pickl-It with the rind and pour in all the spices.
- Fill the Pickl-It to the shoulder with a 2% brine.
- Put the lid on the Pickl-It and install the air lock, filling it with water to the fill line.
- Put the rind in a dark spot or cover with a towel and leave it wherever you would like.
- I left my rind out for 10 days. This is when it stopped bubbling. You might want to leave it out a little more or less. Just keep an eye on the bubbles. When the activity slows, move it to the refrigerator but keep the airlock on for a few more days.
For Fermented Orange Juice – Method 1
- Add the juice, orange extract, water, and salt to the Pickl-It. (If you are not using finely ground salt that dissolves in cold water, you will need to add it to warmed water and let it dissolve before adding everything into the Pickl-It).
- Put the lid on the Pickl-It and install the air lock, filling it with water to the fill line.
- Put the juice in a dark spot or cover with a towel and leave it wherever you would like.
- I left my juice for 3 days. It was bubbly and effervescent but not alcoholic! My house was about 78 degrees. If you home is warmer, it might go faster. If you home it cooler, it make take a tad longer. Typically, juice ferments very quickly!
For Fermented Orange Juice – Method 2
- Add the juice, coconut extract, water kefir, and sugar to the Pickl-It.
- Stir well.
- Put the lid on the Pickl-It and install the air lock, filling it with water to the fill line.
- Put the juice in a dark spot or cover with a towel and leave it wherever you would like.
- I left my juice for 4 days. It was bubbly and effervescent, still slightly sweet but not alcoholic! My house was about 80 degrees. If you home is warmer, it might go faster. If you home it cooler, it make take a tad longer. Typically, juice ferments very quickly!
Notes
ALWAYS use organic oranges since citrus is one of the highest sprayed produce items!
Recommended Products
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 100Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 50mgCarbohydrates: 9gFiber: 31gSugar: 0gProtein: 0g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Jessica says
Thank you for the link to my post Jennifer! I can’t wait to try these recipes, especially the peels, this winter when we get some good citrus! 🙂
homepage says
Thanks for finally writing abouht >blog topic <Loved it!
CriminiReaper says
If u liked this post, u gon love mexican tepache with pineapple peels! go on, google it! Great with drinks, great as a drink, tenderises meat….don’t live home without it!