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RECIPE: LACTO-FERMENTED RHUBARB CHUTNEY

Recipe: Lacto-Fermented Rhubarb Chutney



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Grey Celtic Sea Salt


Fermented Vegetable Kit

Vegetables 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.








INGREDIENTS:

  • 3 stalks rhubarb
  • 1/2 cup dried fruit (raisins or cherries work well)
  • 1/4 cup chopped pistachios
  • 1/2 tsp. sea salt
  • 1/4 cup whey from kefir or yogurt
  • 1/2 tsp. ground cinnamon
  • 3/4 cup water

INSTRUCTIONS:

  1. Chop rhubarb fine and add to small bowl. Run a sharp knife through the dried fruit and pistachios until they are broken up well. Add these to the rhubarb along with all other ingredients.
  2. Transfer to a quart jar and press mixture down until it is below the level of the liquid.
  3. Cover and ferment at room temperature for 2-4 days, checking the progress daily. It is done when the mixture smells fermented and has some extra zip to it.