Lacto-Fermented Pineapple Chutney - cooking recipe

Ingredients

1 small pineapple, chopped
1 bunch fresh cilantro, coarsely chopped
1 tablespoon fresh ginger, grated
1 jalapeno chile, seeded and finely chopped (optional)
2 tablespoons fresh lime juice
2 teaspoons sea salt
1/4 cup homemade whey
1/2 cup filtered water

Preparation

In a large bowl, mix pineapple, cilantro, ginger and jalapeno.
Place mixture in a quart sized mason jar and press down slightly with a wooden pounder or meat hammer.
Mix together lime juice, salt, whey and water and pour over pineapple.
Add more water if necessary to cover pineapple mixture.
The water line should be at least 1 inch below the top of the jar.
Cover tightly and let sit at room temperature for 2 days before transferring to the refrigerator.
Consume within 2 months.