15 minutes
35 minutes
3
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fermented Vegetable Kit
Fermented Vegetable Kit
$40.99
Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!
This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.
Grey Celtic Sea Salt
Grey Celtic Sea Salt
$4.25
Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.
INGREDIENTS:
- 3 to 4 pears, cored and chopped (with or without the skin, as you prefer)
- ½ cup sun-dried raisins
- ½ cup pecans, chopped
- 2 tsp. sea salt
- Juice of 1 or 2 lemons
- 1 onion, finely chopped
- 1 Tbsp. grated ginger
- ½ cup (or more) filtered water
- 1 quart glass jar with lid, sanitized
INSTRUCTIONS:
- Mix chopped fruit and nuts together in a large metal bowl.
- Add salt, lemon juice, onion, and spices, and mix well with a wooden spoon. Allow the mixture to set undisturbed for 20 to 30 minutes. This is a good time to get your jar sanitized.
- Using a wooden spoon, pack the pear mixture tightly into the jar. Pound down lightly so that the chutney is compressed and the liquid rises.
- Add room-temperature filtered water as necessary to bring liquid level with the fruit mixture, having it all come to about 1 inch below the top of the jar.
- Cover with an airlock or standard disc-and-band lid. Burp standard lids regularly. Place in a location away from direct sunlight.
-
Keep at room temperature 2 to 4 days before moving the chutney to cold storage or to the refrigerator.
