Fermented Cranberry & Persimmon Relish

Fermented Cranberry & Persimmon Relish

This recipe highlights and preserves the super antioxidant powers of cranberries and persimmons, without adding in sugar or heat!

You probably already know that these two seasonal fruits are packed with vitamins and minerals, but did you know that cooking destroys vitamins, especially vitamin C? And of course, most recipes for cranberry relish contain a ton of sugar. And we all know that sugar leads to all manner of ills!

Behold, then, this unique and delicious fermentation recipe, which will not only preserve the nutrients but will also amplify the health benefits of these two jewel-like fruits. The natural sweetness of persimmons balances beautifully with the tanginess of the fresh cranberries. And of course, the fermentation process, along with the other ingredients, will add in complex flavors and healthy live-cultures.

Try this unique recipe to accompany your holiday meals this season. Your microbiome will thank you!

Karen Wang Diggs, Chief Fermentation Officer

Fermented Cranberry & Persimmon Relish

Karen Wang Diggs, Chief Fermentation Officer

Servings

32 fl oz (1 Liter)

Prep Time

15 minutes

Cook Time

7-10 hours

Cuisine

American

Category

Fruits

This recipe highlights and preserves the super antioxidant powers of cranberries and persimmons, without adding in sugar or heat!

Ingredients

  • 3 teaspoons (15 ml) Celtic Sea Salt

  • 2 cups (474 ml) filtered water

  • 8 oz. (227 g) Fuyu persimmons, peeled and cut into small dice

  • 4 oz. (113 g) fresh cranberries, pitted and cut cross-wise, but keep a few berries whole

  • 4 oz. (113 g) red onion, peeled and cut into small dice

  • 1 Tablespoon (15 ml) grated ginger

  • 1/3 cup (79 ml) chopped parsley, dill, or cilantro

  • 1 cinnamon stick (or ¼ teaspoon (1.25 ml) ground cinnamon)

  • 2 teaspoons (10 ml) whey**, optional

blank

Directions

  1. Dissolve the sea salt in the filtered water to make the salt brine. Set aside

  2. Put the persimmons, cranberries, and red onion in a large bowl.

  3. Add in the grated ginger, herbs, and cinnamon. Mix all the ingredients together.

  4. Put the mixture in the Le Parfait glass jar. Gently push down with a sauerkraut pounder, wooden spoon, or rolling pin until the ingredients are at the 'FILL' line level.


  5. Pour enough of the salt brine into the jar to fully cover the mixture.

  6. Add in whey, if using.

  7. Assemble ChouAmi onto the jar according to directions. Allow to ferment for 7–10 days in a cool spot, away from direct sunlight. If using whey, 4–5 days is sufficient. Check every few days that there is water in the moat, and top off as needed.

  8. When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
Back to blog

2 comments

Hello Sarah,
You could substitute with Fuji or another sweet apple.

Karen

Is there another fruit you can substitute for persimmons? Thx.

Sarah Potter

Leave a comment

Please note, comments need to be approved before they are published.