Lacto-fermented fruit

1 quart worth of fruit, chopped finely (e.g. 3 large apples, or 5 bananas, or 1 bag of cherries) non-iodized salt, 2% of weight of fruit

Chop fruit finely into a mixing bowl. Mix 2% of weight of fruit in salt with the fruit. For example, for 500g fruit, 10g salt. For 1000g, 20g. Scrape fruit into glass quart jar, as tightly packed as possible. Put a glass weight or rock on top to weigh down fruit. Lightly screw on lid (preferably not metal on top) so air (C02) can escape. Wait about 7 days. Have quart jar at room temperature, not more than 80 degress fahrenheit. Try fruit once daily after the first 3 days or so until taste is as desired. If white bubbly substance forms (kham yeast), it is harmless but not tasty. Scrape off. Refrigerate once taste is achieved. Flavor is strong, can be mixed into things like yoghurt. Liquid is also strong flavoring.