Fermentation Recipe

Lacto-fermented peach chutney

When we think of lacto-fermentation, we often think of vegetables being fermented, but fruits are also a great choice and some very interesting combinations can be prepared this way. Here we use peaches, but feel free to use any of your favorite fruits or those that are in season. Pears, plums and apples are great choices too.

Ingredients

• 16 pears, cored and chopped coarsely;
• 2 cups raisins;
• 2 cups pecans, chopped;
• 2 1/2 tbsp sea salt;
• Juice of 5 lemons;
• 4 onions, finely chopped;
• 4 tbsp grated fresh ginger;
• 4 hot peppers, fresh or dried, chopped;

Preparation

1. Combine the chopped pears with the raisins, pecans, sea salt, lemon juice, onions, ginger and hot peppers together.
2. Place the mixture little by little in your fermentation jar, pounding it vigorously to release the juices.
3. Make sure the mixture fills the jar up to 1 inch bellow the top (because of the expansion) and that the extracted water covers the mixture. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to  the mixture.
4. Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
5. Place the fermentation jar in a warm spot in your kitchen and allow the chutney to ferment for 2 to 4 days.
6. Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
7. A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.