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  • Recipe:

    Lacto-fermented Cranberry Apple Chutney Recipe

    Lacto-fermented Cranberry Apple Chutney
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    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.

    Recipe Instructions:

    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.

    Comments and Reviews

  • Carolyn@RealFoodHouston says:
    This recipe sounds delicious and would be perfect for Thanksgiving dinner! I wish there was time to make it by then. Reply
    • You can still make it. Though it calls for an aging time, it can be eaten right away. Make it now and the flavors will still have plenty of time to come together. Reply
  • Tina says:
    I am new to the lacto-fermentation process. Can I omit the salt and use only whey. If so what would be the amount of why to use in a 1 quart jar? Reply
    • I would not omit salt in a lacto-ferment as that is what helps to slow the process and keep bacteria in check. You can lower it if you like, but this recipe already uses a small amount. For only one quart of this, just cut each ingredient quantity in half. Enjoy! Reply
  • Erik Ben Heckman says:
    I really want to make this for my girlfriend: She's vegan so I'd like to swap-out the whey—what does it do? Is it the lacto in lacto-fermentation? I lacto-ferment vegan kimchi; Would a soy/rice/hemp protein powder work in whey's place? Thanks for the recipe! Reply
    • The whey inoculates the culture to make sure that the good bacteria will be proliferate before any bad guys stand a chance. The "lacto" refers to the type of bacteria that you are trying to grow in a culture. If she is vegan you could use this veggie starter culture pack in place of the whey. Follow instructions that come with the culture pack. Alternately, some people omit a starter culture of any kind and rely on the bacteria to populate themselves (they are naturally occurring int he environment), but since this is a low salt recipe, I don't recommend doing that. Reply
  • Mama and Midwife says:
    Could honey be substituted or all sweeteners omitted to make it GAPS friendly. I'm concerned all the sugar wouldn't be digested in the fermentation process. Or is that not a concern? Thanks!! Reply
    • Technically, you can sub honey, but honey has natural antibacterial qualities and so I prefer not to use it in my ferments because it could hinder probiotic growth. It would be just fine to omit the sugar completely if you'd like. It will just not be quite as sweet, but still really delicious. Reply
    • Alissa says:
      I just made it today (I halved the recipe just over) using 1/2 orange and 1/2c soaked raisins in place of the sugar. I will let you know how it turns out! Jami, thanks for the great recipe! Reply
      • Interesting! So you put raisins and Cranberries? I like the addition of orange. Please do let us know how it turns out. :) Reply
  • lisa adinolfe says:
    Can I use water kefir instead of whey? Reply
    • Yes, you can use the same amount of plain water kefir to inoculate it with. I have not done this before myself, so don't know how it affects the flavors, but I have heard of others using water kefir to start their cultures. Reply
  • Erica says:
    A few more thoughts on the substitutions asked above: For those of us who can't do whey, many times recipes say to simply increase the salt (from, e.g. 2T. salt + whey to 3T. salt without whey). Another option is to innoculate with leftover brine from a previous batch of cultured veggies/sauerkraut/pickles. Both of those will, of course, change the flavor compared to the original recipe, but culturing is all about micro-brew never-the-same-twice flavors anyway. Regarding the honey or not. You can always culture without sweeteners, then add a little (raw) honey before you eat it. It will still have mild antimicrobial properties, but at least you won't ruin your ferment; and I doubt you will kill all the beneficial organisms in your relish. Do be aware that unlike most fruit, grapes/raisins are quite high in sucrose (which is what table sugar is made of). If you're trying to stay GAPS compliant, raisins aren't that much better. Try using dates, figs or prunes, instead. Reply
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