Fermented Cucumber and Apple Relish
This is one of my favourite recipes! It is really delicious with cheese and a crusty roll, salads and curries. It's probiotic and cucumber is also amazingly healthy too!
Some of the health benefits of cucumber.
High in nutrients
Contains anti-oxidants
Promotes hydration
May aid weight loss
May lower blood sugars
Along with the benefits of cucumber ginger and turmeric are also beneficial.
Makes ½ litre swing top jar
Ingredients
1 small cucumber
½ apple
¼ cup of raisins
¼ Onion
Small garlic clove
½ tblsp of brown sugar
½ teasp of turmeric
½ teasp of medium Tikka curry powder
¼ teasp of ginger
2 cloves
⅛ teasp of cinnamon
½ teasp salt
Sprinkle of back pepper
1 tblesp of kefir whey
Method
Core and peel the apple and cut into chunks. Cut the cucumber and cut into chunks as well.
Place the apple, cucumber, raisins, onion and garlic in a food processor and pulse until it resembles relish.
Add all the other ingredients and spices.
Add the kefir whey (or culture starter) and thoroughly mix together.
Pack into the jar and press down with a spoon. Juice should come to the surface and cover the relish, if it doesn’t add a little filtered water. Seal the jar and place it in a warm place out of direct sunlight for 3 days. You will see small bubbles in the relish at the end of the 3 days. The timing may vary according to the temperature of the room.
Check the relish each day and press down to keep it submerged.
Once it has fermented, keep in the fridge. It will keep for approximately 6 months, but mine is always finished long before that!
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