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Lacto-fermented Rhubarb Chutney


When rhubarb comes as the harbinger of spring it is hard to know what to do with all that bounty beyond the usual pie and sauce. This lacto-fermented chutney will help preserve it, at least for a little while. Because of the sugars from the dried fruit, it can turn to alcohol quickly, so eat it up before then or enjoy it as an exciting accompaniment to yogurt, ice cream, or main dish. 


  • 3 stalks rhubarb
  • ½ cup dried fruit (raisins or cherries work well)
  • ¼ cup chopped pistachios
  • ½ teaspoon sea salt
  • ¼ cup whey from kefir or yogurt
  • ½ teaspoon ground cinnamon
  • ¾ cup water 

  1. Chop rhubarb fine and add to small bowl. Run a sharp knife through the dried fruit and pistachios until they are broken up well. Add these to the rhubarb along with all other ingredients.
  2. Transfer to a quart jar and press mixture down until it is below the level of the liquid.
  3. Cover and ferment at room temperature for 2-4 days, checking the progress daily. It is done when the mixture smells fermented and has some extra zip to it.

Use as a condiment with yogurt or kefir, or with savory dishes such as cooked meats or grilled vegetables.


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Lacto-fermented Rhubarb Chutney

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