Lacto-fermented apple chutney has been rocking our house lately!
What with the Chinese 5-spice, apples, crunchy nuts or raisins, and probiotics, I can't keep enough of it on hand for the kids!
Why lacto-fermented? Fermented foods offer increased vitamins and enzymes, not to mention beneficial organisms that keep our guts healthy and digestion optimum. I'm pretty much hooked! There's nothing easier than chopping, mixing, packing in a crock or jar, and waiting.
Truth be told, waiting is the hardest part. 😉 And as soon as pears, plums, and cherries come back in season, I want to experiment with other chutneys, too!
Keep in mind that lacto-fermented fruits and veggies still require cool storage after fermentation is over. After that, lacto-fermented fruits last only a few weeks. They must be frozen for long-term storage. If this discourages you, don't let it! They may not even last that long, and offer a bounty of health benefits regardless. 😉
5-Spice Apple Chutney (Lacto-Fermented)
Lacto-fermented apple chutney has been rocking our house lately! What with the Chinese 5-spice, apples, crunchy nuts or raisins, and probiotics, I can't keep enough of it on hand for the kids!
Why lacto-fermented? Fermented foods offer increased vitamins and enzymes, not to mention beneficial organisms that keep our guts healthy and digestion optimum. Makes 1/2 gallon or 2 quarts.
Wash, quarter, and core apples. Then coarsely chop by hand or in the food processor.
Combine all ingredients in a mixing bowl.
Transfer to 1 clean 1/2 gallon jar, 2 quart jars, or a crock. Pack down so all ingredients are covered in liquid, and at least 1/2" below the rim of the container.
Add more water if necessary to submerge all ingredients. Cover tightly. My crock doesn't have a lid, so I covered it with plastic wrap and secured it with a rubber band.
Let sit out at room temperature for 2 to 3 days. Daily, or as necessary, check for any mold growing on the surface and skim away, repacking carefully. Taste for desired texture.
*To make the 5-spice blend yourself, mix together equal parts (all ground) anise, pepper, fennel, cinnamon, and cloves.
If the weather is very hot, fermentation may only take a day or so. Burp the jar if necessary (to prevent explosions). When you're happy with the taste and texture, transfer to the refrigerator in an airtight container. Will keep for a few weeks.
We love this chutney as a topping for kefir, pancakes, or waffles. Mmm... Repack the storage container carefully after each dipping.
Will you try this lacto-fermented apple chutney?
This post was featured in 25 Fermented Fruit & Chutney Recipes and 39 Nourishing Postpartum Freezer Meals To Prepare While You’re Pregnant.
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