TRIAL ONE: Lacto-Fermentation!

Lacto-Fermented Apple Chutney

Ingredients:

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

Method:

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.