Ok, I took a one credit class at Oregon State - where this process was invented - based entirely around this, so I am basically an expert. Cherries go bad. Fast. Traditionally they were preserved in alcohol but DURING PROHIBITION a new process had to be figured out to be able to have cherries around for longer than like, a week. Everything but the cell walls are brined out because the natural color and flavor degrades over time. Each week of the class focused on a different part of the process and what I took away is that super processed food in general is pretty gross. BUT even an organic cherry that is picked, sorted, and shipped to a store is still technically ‘processed’ and there is a science and value to that. Just eat the cherry. Or soak it in booze because you can again.