I made this recipe on Saturday evening. Today is now day 3, and it has been sitting in a warm corner to ferment since then. Yummy I get to "Reap what I sowed" now. Well, it looks good. It still is sweet, yet tangy. It smells very mouth watering, and tastes even better. You can still taste all the pieces of prunes as well. Even though it is raw, the hard grated pears have softened quite a bit, but not mushy. I can just imagine all the juices in harmony, because I can already taste it. I'm planning on letting it ferment another couple of days though because I like real tangy food, or at least in some of my ferments. So I'd say this is coming right along. By the way, This Pear Relish/ like salsa goes great with chips, or crackers. But for me I would have added (and I'm going to in a minute) a lot more cayenne chili. Ok, here goes...
Preheat oven...just kidding. Just checking to see if anyone is reading this. lol.
12 Pears, washed, dried, and grated
1 onion large (I used green top and bottom) Chopped small
1 tomato diced small
1 lemon large, just the juice
1 tbsp Ginger grated
1/2 cup Prunes large, pitted and chopped
1 tbsp Salt
1 tbsp Parsley, fresh or dried
1 tbsp Cayenne red pepper Fresh crushed or powdered. Note, can use jalapeno or serrano.
1/4 cup Kombucha vinegar, but any will do.
1/4 cup water
Yes I said 3 to 5 days. But just to let you know, it's best fermenting for 10 days out before putting it in the refrigerator. It's really fermented and it's bubbles keep popping up. It's so tasty besides good as in healthy probiotics too. Their both good, you try it and decide for yourself! I had extra jars fermenting, so I did try it:))