Lacto-Fermented Peaches aka "Fizzy Peaches"

Turning summer's bounty into glorious sunny-tasting fermented fruit for the grey days of early winter is such a good idea!

Ingredients:
3+ cups peaches, peeled and cubed
2 Tablespoons lemon juice
2 Tablespoons honey
2 teaspoons sea salt
1/4 cup whey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Filtered water

Method:
Fill a quart jar with the peaches, making sure there is at least an inch of space between them and the top of the jar.

Mix remaining ingredients, minus the water, and pour over the peaches.
Add enough filtered water to cover the fruit, still keeping the level an inch below the top of the jar.

Cover tightly and keep at room temperature for about 2 days.
Transfer to the fridge.

**Fermentation instructions say that these will keep for two months in the fridge.  I have had them keep for 6 months with no difficulty.  Just give them a sniff before eating.  If they smell bad, they are bad, and toss them out.  If they smell fruity-fizzy-sharpish, they're good to go.

***This recipe works with pears, also!