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I’ve gotten so many requests for this fermented cranberry relish link that I decided to just post it so that it’s easier for myself and others to find it here. 
Thank you for the great recipe, Avivah. (She’s a homeschooling mother of nine, what a blessed woman!)
Now I hope you’ll go see what else is going on over at Real Food Wednesday. (If the link isn’t live yet, it will be soon!)
- Read about the other fermented foods I love!
- Have you tried homemade soda pop yet?
- Read the Wild Fermentation book review by Jenn
- Fermented Lemonade Punch
Part of Wardeh’s Tuesday Twister.
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I will have to try this with our wild Lingonberries, known as low bush cranberries.
I made a similar recipe at Thanksgiving and fermented cranberries have turned out to be one of my favorite lacto-fermented foods. I’ll give this recipe a try (although I’ll use whey!). Thanks
Kelly, I love Avivah’s recipes! Have you tried her peanut butter cups? I have made them bunches of times. Last weekend I used homemade soaked almond butter and they were amazingly good!
http://oceansofjoy.wordpress.com/2010/01/28/too-good-to-be-healthy-peanut-butter-cups/
Thanks for linking this up in my Tuesday Twister – I would like to try this relish!
Wardeh, I am SOOO trying those soon!
Jeanmarie, even without the whey, the salt ferments the relish though, right? I guess the whey would give it a boost?
Kelly
Kelly, you’re right, it can certainly be done without whey. I’ll have to look up the recipe I used before and see whether it had whey, I can’t remember. This looks like an interesting variation and I’m going to look for cranberries so I can try it.
I just made this recipe this morning and can’t wait to try it.
I hope I didn’t make a mistake; I stirred the salt into the mixture instead
of putting it on top. Do you think it’ll be ok?
Thanks