And in my quest to feed my family fermented foods every day I was hoping for something to add to breakfast. We like this in yogurt but I am thinking it would make a delicious topping to grain-free pancakes.
The one challenge with fruits is that their sugar can make them, well, a bit boozy after a while. So eat this stuff up within a week or two after fermenting before your raisins make wine :).
Lacto-Fermented Rhubarb Chutney
- 2 cups diced rhubarb (about 3 medium stalks)
- 1/2 cup raisins
- 1/4 cup chopped pistachios or other chopped nut
- 1/2 teaspoon sea salt
- 1/4 cup whey
- 1/2 teaspoon ground cinnamon
- 3/4 cup water
- Place diced rhubarb in a quart jar. Run your knife through the raisins to break them up a bit and then add them to the quart jar along with the pistachios, sea salt, whey, cinnamon, and water.
- Mix very well with a spoon and then use the spoon (or your hand) to push the rhubarb mixture below the liquid level.
- Cover with the jar lid tightly and leave in a warm place for 2-5 days. Fermentation is an art more than a science, so check this every day to see if it has started to bubble and to be sure the liquid level is still covering the rhubarb.
- Once it is bubbly and tastes slightly fermented store it in the refrigerator for 1-2 weeks. Use in yogurt, on top of pancakes, or on top of protein or vegetables.