Fermenting fruit (its actually culturing rather than actual fermenting) is more difficult. The problem isn't so much any lack of bacteria but that the fruits, unlike vegetables, are very acidic. Acidity retards and can even prevent, the bacterial development needed for fermentation despite all the sugars fruit contains. To overcome that problem starter cultures are used when fermenting fruits. Bread yeast is a common one and readily available.

Without some sort of starter culture the fruit will often just rot rather than ferment and any pathogenic bacteria gets a fast and big head start over the beneficial lactic acid bacteria. That can quickly make the food unsafe to eat.

It is easy to ferment vegetables without any starter cultures but nearly impossible to do fruit without it.

http://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/fermented-apple-cranberry-chutney

So if it is a good chutney you want pickled chutneys are better and easier.

http://nchfp.uga.edu/how/can_06/apple_chutney.html

Dave

I would like the benefit of the probiotics and not waterbath the chutney. I didn't know I could use bread yeast instead of whey or starter culture.

I've seen sauerkraut recipes that didn't require a starter that contained some apples. I wonder what vegetable-fruit ratio it takes for the vegetables-fruit combo to ferment without starter. Is it possible there is an amount of carrots that I could add to the chutney recipe (instead of cranberries) that would get the bacteria going?

Is it correct that once I have some vegetable ferments (say carrots) I could use some of the brine from the fermented carrots to ferment fruit? I read that online but wasn't sure if it was correct.

I will probably just use bread yeast for this attempt but would like to know these answers for the future.

Thank you, again!

First no chutney recipe must be canned, it is just as option. So you can cut any chutney recipe in half or quarter and just make enough to store in the fridge just like you would a pickle.

I'm all for probiotics but a chutney wouldn't be one of the better sources of them so if it is probiotics you are after then fruits wouldn't be the first choice much less a chutney. The primary point of fermenting fruits is to make wine or similar beverage.

No vegetable ferment (like cabbage) requires a starter. It is just an option for faster fermentation. So kraut with some apples would work fine but the apples would be a small part of the total and not the source of the fermentation. They are just along for the ride. EX: Some recipes call for 2 cups of diced apples in 4 quarts of kraut. Same applies to carrots they would have to be the majority of the ingredients.

"Is it correct that once I have some vegetable ferments (say carrots) I could use some of the brine from the fermented carrots to ferment fruit? I read that online but wasn't sure if it was correct."

In theory yes, but reuse of any brines isn't recommended because it now has a diluted salt content, the salinity of any reused brine is unknown. Plus it would take an awfully lot of it to over come the acidity of the fruit.

Why are you so opposed to using starters if fruit is what you really want to do? What is your objection to kefir or even whey? Look into malolactic and other wine starters as they are the most common fruit fermenters.

Dave

Found this recipe and wonder if it would work...it has some vegetables so I wonder if that is why they don't use a starter...or is it a bad recipe?

http://realfoodoutlaws.com/sweet-and-spicy-fermented-fruit-chutney/

Ty. I am not opposed to starters! I am in a very remote area and availability is an issue. Although bread yeast is easy to find. Also just trying to understand the options. Convienance is another consideration. Wanted to make something with some fruit to help my little boy be more positive about fermented foods.

Do you have access to yogurt? A carton of plain yogurt kept in the fridge will keep a long time. As it separates just use the liquid whey from it to start the fruit ferment. All it takes is a teaspoon to a tablespoon depending on the amount of the other ingredients. Even if you get a bit of the yogurt solids in it will help although it can make it a bit cloudy in appear cloudy.

Since access to them is the issue then you can order all types of starters online. Even amazon carries them.

The recipe you linked above is probably ok but will be a slow ferment and I'm not sure I'd care for the onion flavor. Since you are willing to use starters then check out this one:

http://empoweredsustenance.com/fermented-apples/

Dave

So, I know this is a dumb question but is the whey just the clear liquid that accumulates at the top of the yogurt? Also, I get plain regular yogurt, not greek plain, correct? And yes I have access to this but I'm pretty sure I can't easily obtain organic plain yogurt.

You may find joining a fb page geared towards fermenting will provide you with a wider audience that is quite active and would provide you with a quick response/opinion to your questions .... here is one group for you to look into: https://www.facebook.com/groups/WlidFermentation/

Ty

"So, I know this is a dumb question but is the whey just the clear liquid that accumulates at the top of the yogurt? Also, I get plain regular yogurt, not greek plain, correct? And yes I have access to this but I'm pretty sure I can't easily obtain organic plain yogurt."

Yes, and yes. Whether or not it is labeled "organic" doesn't matter. Dannon plain unflavored works fine. I've even used vanilla flavored. Greek yogurt just has less whey in it.

Dave

Make sure the yogurt label says something about having "active lactobacillus cultures" too. Personally, I just use powdered probiotic capsules (the powder inside of them). Or, they sell boxes of several single serving (1 gram, I believe) powder packets that are made to mix in with a drink.