Lacto fermented apricot

I found this recipe on internet, using fermentation to add valuable probiotic. It is ready to eat after a few days, with yogurt or on dessert. If kept for a few months, it will become very sour and liquid, this is called apricot vinegar, to be used in salad dressing or in drinks. 

lacto fermenting apricot using beetvass as starter liquid

1. Cut apricots into pieces, mix with a teaspoon of salt and a couple table spoons of sugar, mix well, liquid will ooze out after
a couple of hours.

 2. Add a cup of lacto fermenting starter liquid, like the liquid from sauerkraut, I use beetvass which adds a touch of bright red. Mix well and pour into preserving jar up to 3/4 full.

3. Cover the top with cling film and keep at room temperature for a few days to kick start fermentation. Once bubbles start to come up, keep in the fridge and start serving.

4. To make apricot vinegar, after fermentation started, keep in a cool dark place for 6 months until sour enough, filter out liquid to use.