Slice the core fruit and place in a quart size mason jar. Add in the berries & ginger.
Pour the whey over the fruit.
Top the jar off with filtered water.
Place a loose plastic bag over the mouth of the jar and then, insert a pint sized jar into the quart jar opening. It's very important with lacto-fermenting that the fermenting fruit is completely submerged under the liquid. The pint sized jar is just the right size for submerging the fruit and making sure that air doesn't get into the jar, but just to be safe, let's rubberband the plastic bag around the large jar to ensure a nice & sealed vessel. There are a variety of creative ways that lacto-fermenters have learned to keep their fruit submerged and jars sealed, and by all means, get creative and find what works for you.
Allow the jar to remain at room temperature for three days. During this period, the whey will begin the fermentation process. Healthy bacteria and probiotics will grow and flourish! I know, that's a hard one for people to get over. We tend to think of bacteria as a bad thing…but just think about how socially acceptable yogurt is! Same thing, different application.
After the fermentation period is over, strain away the leftover fruit and store the jar in the fridge. As much as I hoped to have a completed photo of this lacto-fermented goodness, well…that just didn't happen. Forgive me.