I have a question about the recipe "Fresh Fennel and Red Pepper Chow-Chow" from ENunn. How long will this keep in the fridge? Also, could this become a fermented food with the addition of whey?
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Nancy is a trusted home cook.
Not this particular recipe, but I've made lots of vegetable and fruit preseves without a water-bath or full canning procedure. Their recipes mostly suggest 1-3 months in the fridge. If you're worried you won't use the chow-chow up in that time, start with a half recipe, taste at intervals, see if you like it all the way through, then make more.
Let's settle this once and for all, shall we?
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