Rub the quince to dislodge the fuzzy outer covering and reveal a gleaming yellow skin beneath. Chop the quince into slices, removing the core, and then chop it evenly into small cubes, about 1/4” in diameter. (You can use a food processor for this, too.)
Transfer the pea-sized quince bits into a bowl, and add the lemon zest and juice, salt, ginger, cinnamon, chili flakes, and white pepper. Mix well. If you can, let the mixture sit for 10 minutes; the salt will work its way into the quince and release more of the juices to make a better brine.
Pack the mixture into a clean quart jar, pressing out air pockets as you go. This is a good use for a cocktail muddler, which will pack it down tight enough to make the scant brine cover the top of the fruit.
Use a weight to press the full jar of quince down beneath the brine. If you need to, squeeze a bit more lemon juice over the top, to get just enough liquid to cover. We like to use the Kraut Source for this particular ferment because the spring-loaded press does a great job pushing the quince down beneath the brine.
Set the jar in a cool dark part of the kitchen, and monitor as it progresses. If air pockets develop, press the fruit back down to release trapped air.
Allow to ferment 14-21 days, or until the desired flavor is reached. The end result is fruity, spicy, sparkling. The longer it ferments, the more sour it becomes.
When you like the flavor, screw on a lid for storage and transfer to the refrigerator, where it will keep for up to 12 months.
Serve with turkey and roasted roots, or as a topping on salad with persimmon and walnut.
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