Lacto-fermented Cranberry Apple Chutney Recipe
This lacto-fermented apple chutney is sweet, spicy, slightly tangy and a perfect compliment to raw cheddar, kefir, yogurt, poultry and more. It's hard not to eat a whole bowl full of this stuff! Think of all the awesome probiotics you will get eating this lacto-fermented chutney.
1/2 cup lemon juice
1/4 -1/2 cup whey
1 cup filtered water
6 cups apples, finely chopped
1/4 cup rapadura or sucanant
1 cup pecans
1 1/2 cup fresh cranberries, finely chopped
1 tsp salt
4 teaspoons ground star anise
1/2 teaspoon ground clove
1 Tablespoon cinnamon
1 tablespoon ground fennel
1 teaspoon ground black pepper
Combine the water, lemon juice, salt and whey. Mix the combined liquids with the other ingredients and pack firmly into 2 - quart sized jars or 1 - half-gallon jar, leaving at least 1 inch of headspace at the top. The liquid should come to the top of the fruit. Add a little more water if necessary. (I usually layer apples, cranberries and pecans together in my food processor and let it do all the work.)
Cover and leave at room temperature for 48 hours (alternately, use a lacto-fermentation device that has an airlock system, such as those offered by Cultures for Health. You should see trapped bubbles around the sides, which is a sign of active fermentation.
Refrigerate and leave in the fridge another week before eating. Will keep for about 2 months in the refrigerator. Be sure to always use a clean utensil when dipping out of the jar and re-pack the fruit each time.
Tip: Use this lacto-fermented cranberry apple chutney as a "dressing" on top of shredded cabbage for a probiotic rich salad.