I was given some apricot chutney, and it was so delicious I'm inspired to make some myself. I've done lactofermented things like hot sauce, kraut and kimchi. So I'm curious to access the Group Mind: What are your lactofermented chutney recipes, and tips for lactofermentation? :-D
@ForestOrca I’m interested, too. Lacto-fermenting fruit never worked for me. Either went strange and yeasty, or just didn’t taste any good. I have a boat load of Kiwi fruit here. Wonder what to do with them…
Note: None of them talk about kiwi fruit, only fruit fermentation. Just gotta get the salt/ brine % correct. With your near endless supply I think you need to try this out. I made banana mead for the first time some years ago, and couldn't find a single recipe. Banana wine and beer recipes, yes, but not mead. Now there are plenty of recipes. You get to be the first one! Exciting? Scary? Yes!!
Kvass is what I make with fruit usually, drinks like Tepache. If I put some pineapple chunks in with the peels, those get such a gorgeous flavor, they would make a lovely fermented salsa. Any sturdy fruit you use in a kvass might work as a base. But I've found also that ginger bug does work to kick start just about any fruit ferment so if you don't mind it being gingery that is something to try.
Cranberries in honey never really fermented for me, just didn't spoil. Eventually I put them in the refrigerator and just use them like preserves.