sweet, slightly fizzy profile that’s very different from fresh or canned peaches. Since you’re already at 1½ days and loving the flavor, you’ve got options depending on how sour, tangy, or complex you want them to get.
Here’s some guidance going forward:
🍑 Managing the Ferment (Days 1–7)
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Keep them submerged: Peaches are floaty, so weights are your friend. If they push up, keep tucking them under the brine (fermentation weights, a small bag filled with brine, or even a scrunched-up cabbage leaf on top). Exposure to air = risk of mold.
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Stirring vs. weighting: Stirring daily works for short ferments, but if you want to go beyond 3–4 days, a weight is safer.
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Taste often: Start tasting daily from day 3 onward. They’ll move from lightly salted fruit → fizzy → more sour.
🕐 At 7 Days (or Sooner if You Love the Flavor)
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If you like where they are: transfer to the fridge.
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Put a regular lid on the jar, making sure the peaches stay submerged.
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The cold will drastically slow fermentation but not stop it completely, so flavor will deepen gently over time.
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If you want them less sour: stop earlier (maybe 4–5 days).
❄️ Storage in the Fridge
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They’ll keep several weeks to a few months depending on salt level and fridge temp.
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Always use a clean utensil to remove peaches.
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If you see a little white film (“kahm yeast”) on the brine surface, it’s harmless — just skim it off.
🍹 Bonus Ideas After Ferment
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Use the brine as a cocktail mixer (amazing in bourbon or gin drinks).
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Chop the peaches into salads with soft cheese and nuts.
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Blend into vinaigrette or hot sauce for a sweet-sour kick.
