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May 24, 2016 By Wendy 18 Comments

Fermented Strawberry Rhubarb Chutney

If there’s one thing that’s been lingering on my to-do list for way too long, it’s home fermenting. I already make easy homemade yogurt, but I dream of homemade kombucha, kefir, kraut and fermented fruit. My foodie dreams are coming true this year thanks to Delicious Living, who has provided a list of probiotic-rich fermented recipes and tips on home fermenting to get me started (my goal for this spring and summer!) And, as a member of their network, I get to share them with you!

Fermented Fruit: Strawberry Rhubarb Chutney

My mom has a huge patch of rhubarb, and every year I get the call, “Will you please take some of this!?” This year, her strawberries need to be thinned, too, so I’m hoping to grab both strawberries and rhubarb to start patches of my own so I can start making fermented fruit at home. Besides pies and jam, this fermented strawberry rhubarb chutney is something that the entire family can enjoy (over pancakes! on toast! on pork tenderloin!) while loading up on healthy and helpful priobiotics.


Fermented Fruit: Fermented Strawberry Rhubarb Chutney

5.0 from 5 reviews
Fermented Strawberry Rhubarb Chutney
 
Print
Prep time
30 mins
Total time
30 mins
 
Top crackers or crostini with goat cheese, labneh or other spreadable cheese, and serve with dollops of this tangy-sweet chutney. Or use the chutney as a flavorful condiment for salads or roasted pork chops, tenderloin or chicken.
Author: DeliciousLiving.com
Recipe type: appetizer
Serves: 1.5 pints
Ingredients
  • 2¼ cups diced strawberries (⅛-inch pieces)
  • 1 cup sliced rhubarb, pink stalks only, discard leafy tops
  • Juice of 1 lemon
  • 1 tablespoon whey (liquid from the top of a yogurt carton) or milk kefir
  • 2 teaspoons fine sea salt (Celtic or Himalayan noniodized salt)
  • 2 teaspoons whole black peppercorns or ½ jalapeño, diced
  • 1½ teaspoons rapadura sugar or organic evaporated cane juice sugar
Instructions
  1. In a medium bowl, combine strawberries, rhubarb, lemon juice, whey or kefir, salt, peppercorns or jalapeno, and sugar; mix until well combined.
  2. When mixture is well combined, begin to spoon it into a 24-ounce glass mason jar or other sterilized glass fermentation vessel. After every couple spoonfuls, use a wooden tamper to pound the chutney mixture tightly into the jar. (TIP: Tightly pack the chutney mixture to eliminate trapped air bubbles. A glass weight is handy for keeping the kraut submerged.)
  3. Wipe the inside lip of the jar to remove any stray berry pieces or liquid. Then cover jar tightly with a regular or airlock lid. Set jar in a dark, cool place to ferment for 1 week, or until bubbles form and chutney takes on a fermented, tangy taste. When fermented to desired taste, place a new lid on the jar, mark it with the date, and store in refrigerator up to 3 weeks.
Notes
SERVING TIP: Top crostini with cream cheese, goat cheese or other spreadable cheese. Spoon chutney over top.

Fermentation time: 1 week
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Homemade Fermented Fruit

A Beginner’s Guide to Fermenting at Home

What is lacto-fermentation?

We asked the experts at Delicious Living to explain, and here’s what they provided to get us started.

Lacto-fermented foods are fermented by lactobacillus bacteria, a category of beneficial bacteria that feeds on sugar and produces lactic acid as a byproduct. This is why lacto-fermented foods taste acidic. Most lacto-fermented foods are nothing more than whole, chopped, sliced or grated vegetables placed in a brine of salt and water for a period of time at room temperature to let beneficial bacteria develop.

Lacto-fermented Fruit and Veggies

Anaerobic environment:

One of the most important steps in home fermentation is to keep the vegetables submerged in a brine to prevent mold or harmful bacteria from growing. The beneficial lactobacillus bacteria is part of an anaerobic category of bacteria, meaning that it doesn’t need oxygen for production.

Use these tips to ensure an anaerobic environment:

  • To eliminate air pockets, tightly pack and pound chopped vegetables and/or fruits with a tamper and add salt.
  • Use weights to submerge fermenting foods in the brine, and opt for airlock lids. Wipe the rim clean of any exposed food or liquid before sealing.

Mold & yeast:

If a fuzzy, raised, white/blue mold appears on your ferment, throw it out and start again. Unlike with cheese, you’re not trying to grow mold, and the type of mold that forms on your ferment will not be a type you can ingest. It’s best to err on the safe side and start over.

Visit Delicious Living for more on lacto-fermentation at home, including what supplies you’ll need.

Recipes for Homemade Fermented Foods

Ready to get fermenting? Start with fermented fruit, or one of these other probiotic-rich recipes from Delicious Living’s May 2016 issue:

 Anti-Inflammatory Turmeric Kraut

 Moroccan Preserved Lemons

 Strawberry Rhubarb Chutney

Are you a fan of fermented foods? Have you tried fermenting at home?

Related

Filed Under: Appetizers, Garden, Home & Garden, Recipes Tagged With: fermented foods, fermenting, fruit, recipes, tips

Reader Interactions

Comments

  1. Robin Masshole Mommy says

    June 14, 2016 at 8:40 pm

    This sounds super tasty. I love strawberries and rhubarbs!!!

    Reply
  2. Louise Bishop says

    June 15, 2016 at 10:08 am

    I have never heard of this before. It sounds very beneficial and healthy. I don’t know as I would have the time to fit it in this summer, but maybe next. I will definitely be sharing the information though.

    Reply
  3. Pam says

    June 15, 2016 at 11:50 am

    I love fermented foods and they are so good for your gut health. I haven’t tried fermenting at home before, although my mother-in-law has.

    Reply
  4. Catherine Sargent says

    June 15, 2016 at 1:46 pm

    This sounds and really good. I can’t wait to make this, I don’t think I have ever tried rhubarb.Thanks for the recipe.

    Reply
  5. Crystal says

    June 15, 2016 at 4:53 pm

    I really can’t remember when I’ve had rhubarb. Isn’t that awful? This chutney looks fantastic and proves I’ve been missing out!
    Crystal recently posted…Interview with Kaitlin Olson from Finding DoryMy Profile

    Reply
  6. Stacie @ Divine Lifestyle says

    June 15, 2016 at 5:06 pm

    I’ve never tried anything like this before. I can’t wait to give it a try. Tangy and sweet is always a great combination.
    Stacie @ Divine Lifestyle recently posted…6 Tips to Raising Kids who Value MoneyMy Profile

    Reply
  7. Monica says

    June 15, 2016 at 5:42 pm

    Thanks so much for the helpful info for beginners. I’ve always wanted to give fermenting a go.

    Reply
  8. Marcie W. says

    June 15, 2016 at 7:01 pm

    My favorite fermented food is Korean kimchi but I had no idea you could explore this with so many other foods. Your recipe sounds amazing!
    Marcie W. recently posted…The Most Comfortable Pants In The WorldMy Profile

    Reply
  9. mary says

    June 15, 2016 at 8:02 pm

    Rhubarb always reminds me of my grandma and her delicious rhubarb pie. This looks great too. Cant wait to try

    Reply
  10. Brandy says

    June 15, 2016 at 10:03 pm

    This looks super yummy, I love rhubarb so much. I will have to make this sometime this Summer.
    Brandy recently posted…Drinking to Excess: Do You Have a Bad Habit or a Full-Blown Addiction?My Profile

    Reply
  11. Val says

    June 15, 2016 at 10:04 pm

    What a delicious recipe idea, I will have to make this soon. I love strawberry and rhubarb.
    Val recently posted…Cheeseburger Rice Lasagna #RecipeMy Profile

    Reply
  12. Toni says

    June 15, 2016 at 11:52 pm

    I haven’t done any fermenting but know it’s very good for you. This recipe sounds delicious.

    Reply
  13. Tonia @TheChattyMomma says

    June 16, 2016 at 12:50 pm

    Wow. This looks delicious. It’s not something I would think of (I’m not that creative), but I would love to try it.
    Tonia @TheChattyMomma recently posted…Summer Parties and the Perfect Invitations from Evite #BeThereMy Profile

    Reply
  14. kristin says

    June 16, 2016 at 1:40 pm

    YUM! This sounds delicious! I love simple things like this for the summer.
    kristin recently posted…Simple Outdoor Dinner For The Family – Grilled Pizza!My Profile

    Reply
  15. felicia says

    June 16, 2016 at 3:52 pm

    This looks so delicious! I need to find some good rhubarb!

    Reply
  16. Chrystal | Neveermore Lane says

    June 16, 2016 at 4:30 pm

    I have made and canned homemade kraut so I am familiar with that process. I love strawberry and rhubarb together so I have a feeling I would enjoy this chutney. kombucha is next on my list of things to learn.

    Reply
    • Wendy says

      June 16, 2016 at 7:06 pm

      I really want to make booch, too. I must admit, I’ve avoided it so far because I’m just scared of the SCOBY.

      Reply
  17. parpar de real says

    June 17, 2016 at 7:09 am

    What a creative idea and it really sounds good. I want to try this at home

    Reply

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