Fermented Pears

Wash your pears in water.
Place them in the jar.
Add your ginger, sugar, and kombucha starter tea.
Top off jar to completely cover the pears with water. (See notes.)
Top with a ferment spring and lid (or anything you have that will keep the pears on the top submerged in the brine and bugs out of your jar).
Place your jar on a plate, to catch the brine as it bubbles out in the days ahead, as the lactic acid builds up.
After about 3-5 days, remove the fermenting spring and lid, replace with a standard lid, and place the jar in your refrigerator.

Use room temperature water and then add a lid and agitate jar so sugar starts to dissolve. Or feel free to mix your sugar and water with the water at a warmer temperature, as long as you let the mixture cool to room temperature before adding it to your jar of pears.
If you don’t have a starter culture on hand, like kombucha or whey, you can still ferment your berries, just grab this 6-pack of starter cultures. You’ll only need 1/2 of 1 packet for this recipe.
I used raw cane sugar instead of a more expensive all-natural sugar option like I normally use (like maple syrup or honey or one of the great options in this Ultimate Guide to Choosing Sugars). This sugar is just there to feed the good bacteria, it's not so much for us.