This apple chutney recipe becomes sweeter as it ferments, but it has no added sugar or other nasties. Fermentation increases the health benefits of the probiotics used in this recipe manifold, and for successful and enjoyable raw food lifestyle I recommend to have a few probiotic ferments brewing at all times.
Cost: £1.30 (GBP)
Ferment time: 9 days
Yield: One jar 750ml
3 cups (720ml)
Water: 1/2 cup (120ml)
Probiotic capsules: two
Apple cider vinegar: 1 tbsp
Sea salt: 2 tbsp
Raisins: 1/2 cup (120ml, optional)
Fresh red chilli, finely chopped: 1/2 teasp (or more, optional)
Dried thyme or za'atar: 1/2 teasp
Use sea-salt, pink Himalayan salt or other non-iodised salt for this recipe because iodine in anti-microbial and can interfere with fermentation.
Other antibacterial and antiviral substances, including many natural foods (e.g. honey), can also hinder the growth of the probiotics in this apple chutney.
For the same reason, only chlorine-free water (carbon-filtered or spring water) should be used for best results. If you don't have a water filter and don't want to use spring water, you can boil the water, letting the chlorine evaporate, and then cooling it to room temperature before using for this dish.
Personally I just use the cheapest probiotic capsules I can find in a shop, because these beneficial bacteria will grow and multiply anyway once left to ferment.
Probiotics through supplements and/or fermented foods are generally considered as an essential ingredient of a healthy lifestyle these days. They are essential for gut health, immune system strength and even mental health. If you suffer from 1) anxiety, any other mental health problems, 2) gut problems, such as bloated belly, 3) food intolerances or allergies, and/or 4) nutrient deficiencies, probiotics should be an essential part of your healing plan.
Note that obviously not all bacteria are beneficial so use only probiotic capsules from a trustworthy supplier.
I don't actually remember where this recipe originates in... I probably found something similar online and worked it gradually from there. One of the must-have pickles as a raw foodist.
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