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This is my fifteenth autumn in the UK, and the fourteenth time I’ve taken part in an annual ritual of chutney making with all the abundance of fruit, much of it “windfall” (on the ground, fallen from the tree) and pretty much always part of a seasonal glut that demands quick attention.  I mean chutney not as a raw accompaniment or cooked decoration on a plate, but a vinegary, quite sugared preserve of a jam or compote that is processed and jarred for eating with cheeses and meats and, of course, for sharing with family and friends.

And I’ve been lacto-fermenting vegetables for about ten years I reckon; much of this natural, healthy and no-cook food tradition has made me question the value of preserving fruit and veg in jams and chutneys.   Whereas ferments add health and nutrients, jams and chutneys involve cooking the life out of living food, and adding so much sugar– at least in the typical British style that we know them.   And they use so much energy, unless I were cooking on a wood-burning stove like an Aga or Rayburn that was on anyway for home-heating (in which case that wouldn’t be the most energy efficient way to heat a home).  And anyway my stove is electric (induction to reveal all). Read the rest of this entry »