Squash and Apple Fermented Chutney with Pickling Blend
"This is an unexpected way to combine squash and apple into a healthy treat for the holidays. It helps cut the richness of heavy meals, and adds some great crunch to those leftover turkey sandwiches. It keeps in the fridge for several weeks."
1 medium butternut squash
4 apples (any variety)
1-2 Tbsp Pickling Starter
¾ cup toasted pecans
1 2-inch piece fresh organic ginger, cut into slices (optional)
Sea salt and water, for brine
Peel your squash and cut into 1-inch cubes.
Peel and cube apples and combine with squash.
Place apples and squash in your fermentation vessel, and add pickling blend and ginger (if using).
Mix a brine of about 4 tsp sea salt to 1 q water, and pour over your mixture making sure it is completely submerged.
Place a weight on your ferment to keep everything under the brine, and check it every couple days. When it has developed a flavor you like, it’s finished! I usually ferment this for about 5-7 days.
If you want a sweet chutney, add a bit of sugar or honey to taste after fermenting.