Probiotic Holiday Relish
Prep time: 
Total time: 
  • 2 fuyu persimmons chopped
  • 1 cup cranberries
  • 1 orange chopped
  • 1 tsp grated ginger
  • 1 tsp cinnamon
  • 1 tbl raw apple cider vinegar
  • 1 tsp sea salt
  1. Cut the ends of the orange and set aside. Chop up the rest of the orange and persimmon into medium sized pieces and place in food processor along with the cranberries.
  2. Process in the food processor until the fruit is in small pieces and about all the same size. Place in a large bowl.
  3. Stir in the ginger, cinnamon, apple cider vinegar and sea salt.
  4. Massage and squeeze the fruit with your hands for about 5-10 minutes to release the juices and break down the fruit. Let sit for 10 min to release more juice. The relish will become very wet.
  5. Pack the mixture down firmly into a pint sized mason jar. As you press the mixture down it will become covered in it's own juices. Continue packing the relish into the jar until there is about an inch of room from the top.
  6. Place the orange ends on the top of the relish and submerge in the juices. You can also use a glass weight, rock or shot glass to hold the mixture under the juice.
  7. Check the relish daily to make sure the fruit is under the brine, push it back down if it is not.
  8. After 2-3 days place in the fridge. It's ready to eat.
By the second day you should see small air bubbles in the jar. The bubbles are caused from fermentation. If there isn't any bubbles you may need to leave it out another day for fermentation. During the winter months the colder temperatures cause fermentation to take a little longer.
Recipe by Fermented Food Lab at