Last week Doodle helped me make some lacto-fermented cranberry relish. I just winged it, but here’s my recollection of how we did it.
2 – 12 ounce packages of cranberries
1/2 cup raisins
1/3 cup chopped dried apricots
1 tsp kosher, pickling, or sea salt
+ or -1/3 cup honey (to taste)
1/4 cup whey (I strained Dannon plain yoghurt to get the whey)
We pureed the cranberries in the Champion juicer. Then we just mixed all ingredients together well, packed it into 2 jars (this recipe made 5 cups for us), and added just a touch of filtered water to barely cover the top of the relish. We let it sit at room temperature for 3 days, then ate it. It was great with our post-Thanksgiving turkey. – milkmaid