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lacto-fermented pineapple chutney
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Step 1

Mix pineapple, cilantro and ginger together in a medium-sized bowl. Let the mixture sit out at room temperature to allow the flavors to blend. Pound the mixture down a little with a wooden spoon to get the juices flowing.

Step 2

In a separate container, mix together lime juice, whey, salt and water.

Step 3

Pack pineapple into a sanitized quart jar; pound it down a little with the wooden spoon. Pour the lime juice mixture over the pineapple mixture in the jar. The liquid should cover the chutney by 1 inch. If it does not, add more filtered water to bring the level up.

Step 4

Cover the jar with a cloth or an airlock lid, and place the jar on the counter at room temperature, away from drafts and direct sunlight, for 2-3 days. Once the chutney is ready, place a tight lid on the jar and move it to cold storage, where it will keep well for up to 2 months.

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