NRG Tribe's Note:
Lacto-fermentation is a traditional preservation technique that introduces beneficial probiotic bacteria. Lacto-fermented foods are technically raw which means their enzymes and other nutrients are kept intact. Eating a small portion of lacto-fermented food at each meal greatly enhances digestion and helps eliminate heart burn. This recipe is from Eat Fat, Lose Fat by Mary Enig and Sally Fallon
My Private Note
Units: US | Metric
- 1In a large bowl, mix pineapple, cilantro, ginger and jalapeno.
- 2Place mixture in a quart sized mason jar and press down slightly with a wooden pounder or meat hammer.
- 3Mix together lime juice, salt, whey and water and pour over pineapple.
- 4Add more water if necessary to cover pineapple mixture.
- 5The water line should be at least 1 inch below the top of the jar.
- 6Cover tightly and let sit at room temperature for 2 days before transferring to the refrigerator.
- 7Consume within 2 months.
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Nutritional Facts for Lacto-Fermented Pineapple Chutney
Serving Size: 1 (1114 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 245.6
- Calories from Fat 7
- Total Fat 0.7 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 4673.2 mg
- Total Carbohydrate 64.2 g
- Dietary Fiber 7.6 g
- Sugars 44.5 g
- Protein 3.4 g
The following items or measurements are not included: