Yes, pretty much any fruit, vegetable, or sugary plant sap can be fermented. It simply needs to have a little sugar in its composition. The fruits and vegetables need to be submerged in water, and vegetables typically need a lot of salt. The fact that fruits and vegetables of all kinds can be fermented explains why so many cultures all over the world have some sort of fermented drink or dish.
“Adult” apple or pear cider is one of my favorite sweet beverages!
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