I have a question about the recipe "Spicy Lacto-fermented Pear Chutney" from WinnieAb. Do the nuts actually help the fermentation or are they just here for texture?
trampledbygeese is a trusted home cook.
Lindsay-Jean is a Contributing Writer & Editor at Food52.
I'm sorry you haven't gotten an answer to your question yet. You could always try sending a message to WinnieAb too!
You don't need the nuts for fermentation! It's the lactic acid bacteria on the fruit that will make this happen.
I've found that oily things (nuts, avocados, etc) can be an added challenge in fermenting, because they oxidize and rise to the surface whether you want them to or not!
Please enter a valid email address.
Well played. You deserve a cookie.
Don't worry: it'll still bring you luck in the New Year
Olive Oil Sesame Carrot Cake
A Short History of the Pillsbury Bake-Off
All-Time Shop Favorites
Some Unexpected Places We Found Food This Week
Staub Goes Spooky
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.