Thursday, September 29, 2011

TRIAL ONE: Lacto-Fermentation!

Lacto-Fermented Apple Chutney

6 cups firm apples, coarsely chopped
1/2 cup lemon juice
1/3 cup whey
1/4 cup honey
1 cup walnuts
1 cup raisins
1 teaspoon sea salt
2-3 tablespoons 5-spice blend
1+ cup water


1. If whey is not readily accessible, pour yogurt through a cheesecloth and drain for 30-45 minutes. The liquid that accumulates from the yogurt is whey.

2. In a small bowl, toss chopped walnuts and raisins with sea salt and spice blend. Set aside.

3. Coarsely chop apples and place in a large bowl. Add reserved walnut and raisin mixture. Toss the entire batch with lemon juice, whey and honey until thoroughly combined.

4. Transfer to a clean, half-gallon jar or crock. Pack down all the ingredients and add 1+ cup of liquid so that at least 1/2" of the water covers the top of the ingredients. Cover rightly with a lid or plastic wrap secured with a rubber band. Let sit at room temperature for 2-3 days. Each day, check for mold growing on the surface and skim away. Burp the jar if necessary. When the texture has reached the desired consistency (taste-test each day), transfer to the fridge in an air-tight container. Eat as is or serve on yogurt, kefir, cereal, waffles, pancakes or alongside grilled meat.

Note: 5-spice blend is available in Asian markets or in the spice section of most super markets.

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