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.
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.
*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.
5-Spice Apple Chutney (Lacto-Fermented) https://traditionalcookingschool.com/food-preparation/recipes/5-spice-apple-chutney/