Lacto-Fermented Pineapple Chutney

1. 1

   In a large bowl, mix pineapple, cilantro, ginger and jalapeno.

2. 2

   Place mixture in a quart sized mason jar and press down slightly with a wooden pounder or meat hammer.

3. 3

   Mix together lime juice, salt, whey and water and pour over pineapple.

4. 4

   Add more water if necessary to cover pineapple mixture.

5. 5

   The water line should be at least 1 inch below the top of the jar.

6. 6

   Cover tightly and let sit at room temperature for 2 days before transferring to the refrigerator.

7. 7

   Consume within 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.