Ingredients
Yield: About 5 cups
- 5 pounds fresh sour grapes
- 1 teaspoon kosher salt
SaladsVeganVegetarianCooking ProjectsShabbatMiddle East
Preparation
Step 1
Wash the grapes and allow them to dry on a clean towel overnight.
Step 2
Juice the sour grapes by pushing them thru a fine mesh sieve or using a juicer. Strain the juice through a fine mesh sieve a few times to remove any sediment.
Step 3
Pour the juice into the sterilized jar and add 1 teaspoon of salt. Seal tightly and allow to sit in a dark, dry place for 3 days. The verjus should have a light and sweet vinegary flavor.
Step 4
Move to the refrigerator and store for up to 2 weeks. Use in salad dressings, cocktails, or in soups and stews to add a sweet acidity.
