Here’s a twist on the basic cabbage and salt recipe using apples and a daikon radish or two. The cabbage soaks up some of the sweet, tart flavor of the apples leaving a salty, sour, sweet fresh crunch that really rocks the palate!
This tangy lacto-fermented cranberry relish is delicious on a cheese board, or blended with some brown sugar to make a more traditionally sweet cranberry sauce. Even the picky eaters at my table were pleased!
Commercial pectin is in fact derived from natural sources, usually apples or citrus rinds. However, they’re pretty opaque about how it’s made, so we cannot know if they pass the Unprocessed sniff test. Fortunately, you can make your own.