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    You are in: Home / Recipes / Lacto-Fermented Pineapple Chutney Recipe
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    Lacto-Fermented Pineapple Chutney

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    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

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, mix pineapple, cilantro, ginger and jalapeno.
    2. 2
      Place mixture in a quart sized mason jar and press down slightly with a wooden pounder or meat hammer.
    3. 3
      Mix together lime juice, salt, whey and water and pour over pineapple.
    4. 4
      Add more water if necessary to cover pineapple mixture.
    5. 5
      The water line should be at least 1 inch below the top of the jar.
    6. 6
      Cover tightly and let sit at room temperature for 2 days before transferring to the refrigerator.
    7. 7
      Consume 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
    89%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4673.2 mg
    194%
    Total Carbohydrate 64.2 g
    21%
    Dietary Fiber 7.6 g
    30%
    Sugars 44.5 g
    178%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    whey

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