And So It Begins

I never expected to be blogging in my summer microbiology class but look!  Here I am with my own blog.  It's as much, if not more, of a challenge as the fermentation assignment which this blog is about, but I look forward to tackling both.

After much time searching the Web for the right recipe for my fermentation project, I believe I have found the one that will tempt my family into trying my experiment...apple chutney!  It's not so strange as to scare the kids away from the table.  It seems like a delicious addition to yogurt or a tasty topping for pancakes.  I like that there is maple syrup in the concoction.  How can you go wrong with maple syrup?

 

Lacto Fermented Apple Chutney

 

3 cups chopped apples, any variety
1/2 cup seeds or chopped nuts (sunflower seeds, almonds, pecans,

   walnuts, etc.)
1/2 cup dried fruit (dates, figs, apricots or raisins), chopped

1/2 cup distilled or filtered water
1/4 cup fresh lemon juice
1/4 cup starter (whey, water kefir, kombucha)

2 Tbsp unrefined sweetener (pure maple syrup, honey, sucanat, or

   rapadura) 
1/2 tsp sea salt
1 - 2 Tbsp spices to taste (can use pre-made apple or pumpkin pie 

   spice or make a combination of 1 Tbsp cinnamon, 1/2 tsp nutmeg,  

   1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice, 1/8 tsp

   cardamom)

Mix ingredients together thoroughly. Place in a 1 quart mason jar with a tight lid. Leave on the counter to ferment 2-3 days, afterwards store in the refrigerator. Keeps about 3 weeks.

 

 

Now that I've completed the first step of my project by choosing what to ferment, it's time to buy some ingredients that I am missing in my kitchen.  After a trip to Price Chopper, I will create my first batch of chutney.  So stay tuned for more on my progress!