Fermented Cranberry Chutney (Tara Whitsett)

Put the onion and ginger in a quart jar with the cranberries, cinnamon sticks, and anise.

Make brine with the 0.5qt water and the 0.25T (9g) salt. Add the 0.5T whey if you want to jump start the fermentation. Pour brine over the ingredients in the jar and let it sit for two weeks with a weight and a towel on top. If you added whey, it might take only a week.

After two weeks, strain (and reserve) the brine. Take cinnamon sticks out. Add another inch of ginger and 3T honey or sugar. Blend it a little and add brine to adjust texture. Put back in the quart jar and store in fridge for 3-6 months.