Lacto-fermented peach chutney
Lacto-fermented peach chutney. It's our first attempt at using whey to jump-start the process*. I drained a quart of yogurt with 8 layers of cheesecloth. It sat overnight and we got over a cup of whey**. Holly made the chutney the next day, and here's what's in it:
13 large peaches
1+ cup whey
cumin seeds
turmeric
fennel seeds
fenugreek seeds (soaked in boiling water first to soften)
ground black pepper
white pepper
ground cloves
juice of 3 lemons
5-6 inches ginger, peeled and grated
6-7 Tbsp salt
cayenne
ground coriander
tiny bit brown sugar
In extra spicy jar:
3-4 large chiles de arbol
In less spicy jar:
extra ground cloves
a vanilla bean (slit and pounded)
This will apparently be ready in just a couple more days. Mmm!
*If you don't count the failed "potato cheese," which got moldy because I didn't keep a close enough eye on it.
**(I made some delicious spreadable "cheese" with the remaining yogurt, to which I added cumin, celery seed, salt and pepper)