Lacto-Fermented Pineapple Chutney |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Lacto-fermentation is a traditional preservation technique that introduces beneficial probiotic bacteria. Lacto-fermented foods are technically raw which means their enzymes and other nutrients are kept intact. Eating a small portion of lacto-fermented food at each meal greatly enhances digestion and helps eliminate heart burn. This recipe is from Eat Fat, Lose Fat by Mary Enig and Sally Fallon Ingredients:
1 small pineapple, chopped |
1 bunch fresh cilantro, coarsely chopped |
1 tablespoon fresh ginger, grated |
1 jalapeno chile, seeded and finely chopped (optional) |
2 tablespoons fresh lime juice |
2 teaspoons sea salt |
1/4 cup homemade whey |
1/2 cup filtered water |
Directions:
1. In a large bowl, mix pineapple, cilantro, ginger and jalapeno.
2. Place mixture in a quart sized mason jar and press down slightly with a wooden pounder or meat hammer.
3. Mix together lime juice, salt, whey and water and pour over pineapple.
4. Add more water if necessary to cover pineapple mixture.
5. The water line should be at least 1 inch below the top of the jar.
6. Cover tightly and let sit at room temperature for 2 days before transferring to the refrigerator.
7. Consume within 2 months.
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