Lacto-Fermented Cherry Chutney

Anyone else enjoy lacto-fermented fruits? 

I have a really simple recipe to share with you. The benefit of this recipe is that it is full of live, healthy bacteria for your gut. Every family can use this simple side dish in their summer selections of meals.

Click on the video to see how you can make this delicious chutney in your own kitchen. I hope you enjoy!

written recipe below

Ingredients:

  • 4 cups washed and pitted cherries
  • 1/4 cup honey or sugar
  • 1/4 cup whey (or starter culture)
  • 2 teaspoons quality mineral salt
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground cloves
  • 1/2 cup filtered water, not tap

Instructions:

In a medium sized bowl, whisk honey, whey, salt, cinnamon, cloves, and water together thoroughly.  Set aside.  Measure your cherries into a large, clean glass jar, leaving plenty of room to create bacteria.  Smash cherries until juice has filled the jar at least 1/4 of a cup full.  Whisk brine one more time before pouring over the cherries.  

Once the brine is mixed well, pour entire mixture over mashed cherries, making sure that you have scraped out all of the salt into the cherries that may have been left at the bottom of your bowl. Your brine should cover the cherries.  If not, mash your cherries even more to squeeze the juice out so that your fruit is covered in brine/juice mixture. 

If you have a fermentation weight, this would be good to use in this recipe because the cherries like to float on top at times.  If not, that’s okay.  Just check on it every day to make sure there isn’t any mold growing on top.  You will want to put an airlock lid on your jar.  If you don’t have one, place a coffee filter on top with a rubber band to secure, or lid and ring on your jar, but making sure that you are releasing any air or gasses morning and night that the metal lid will hold in.

Leave ferment in a dark, cool place in your house, like your pantry.  Taste test in the next couple of days to see if you like the effervescent, fizzy taste.  It should be a little sweet, but somewhat tart.  If it’s still sweet like honey and cherries, leave it to ferment another day or two.  

Fruit is very different than vegetables, so this means fruit will ferment a lot faster because of its wild yeast on the skin.  Summer heat will cause it to ferment faster, and where there is a chill in the air during winter, you may have to ferment it a little longer.  Be sure not to let it over-ferment or you will have a cordial or very soured cherries that will be too tart for your family to enjoy.  It’s all about balance.

Happy Fermenting Friends!

Natalie