Fermented Strawberry Rhubarb Chutney
  • 2 1/4cups diced strawberries (⅛-inch pieces)
  • 1cup sliced rhubarb, pink stalks only, discard leafy tops
  • Juiceof 1 lemon
  • 1tablespoon whey (liquid from the top of a yogurt carton) or milk kefir
  • 2teaspoons fine sea salt (Celtic or Himalayan noniodized salt)
  • 2teaspoons whole black peppercorns or ½ jalapeño, diced
  • 1 1/2teaspoons rapadura sugar or organic evaporated cane juice sugar
  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.
  4. Makes 16–24 ounces (1–1.5 pints); Prep 30 minutes; Fermentation 1 week
Recipe Notes

Serving idea: Top crostini with cream cheese, goat cheese or other spreadable cheese. Spoon chutney over top.