RECIPE: Cultured Cranberry-Shallot Relish

While at the Weston A. Price Conference a couple of weeks ago, I picked up a recipe card from Meant To Be Foods, a sponsoring exhibitor. Meant To Be is a commercial kitchen offering nutrient-dense foods to families in the Redmond, Washington area. The owners are Nutritional Therapists who offer cooking classes and private consultation. Their approach to food is rooted in the work of the Weston A. Price Foundation. Their food offerings seem to be similar to Three Stone Hearth, a worker-owned cooperative in Berkeley. Local Forage loves Three Stone Hearth, and, while I haven't tasted all their products, I'm sure Meant To Be Foods is just as meticulous, quality-minded and delicious. 

While at the conference, I picked up a recipe from Meant To Be that I thought Foragers would like since many of you share my lacto-fermentation fetish.

In vegetable ferments, we use salt to keep inhibit bad bacteria growth until enough lactic acid is produced to preserve the vegetables. See RECIPE: Sauerkraut and The Finer Points of Vegetable Ferments. Salt can be eliminated if whey is added to the mixture. Rich in lactic acid and lactic-acid-producing bacteria, whey acts as an inoculant, reducing the time needed for sufficient lactic acid to be produced to ensure preservation. While I don't find that whey is necessary in my vegetable ferments, it is essential in pickling fruits. It's easy to make whey; all you need is yogurt and a dish towel. (See RECIPE: Whey for instructions.)

Cultured Cranberry-Shallot Relish

1 cup thinly sliced shallots
3 tablespoons coconut oil
1 cup water
1 1/2 cups rapadura
3 tablespoons orange zest
1 tablespoon grated fresh ginger
1 cup dried currants
4 cups cranberries
3 tablespoons whey or 1 package of culture starter

Over low heat in a non-reactive pan, saute shallots in coconut oil until soft, stirring occasionally. Add water, rapadura, zest, ginger, currants, and half of cranberries.

Bring to a simmer. Roughly chop remaining half of cranberries. When mixture has come to a simmer and all rapadura has dissolved, remove from heat. Cool to room temperature and stir in chopped cranberries and whey or culture starter.

Pack into pint or half pint jars, place lids on loosely and set in a warm place to culture 3-5 days.

Top photo by Muffet

Bottom photos by Stephen Borelli