Ingredients

  • Pomelo fruit
  • Balsamic Vinegar, aged
  • Honey
  • Juice from pomelos or apple cider vinegar
  • Miso, organic, or brown rice
  • Salt brine*
  • Optional:Umeboshi paste

Instructions

  1. Peel pomelos and separate the white pulp and (small amount of) fruit from the rind.
  2. Dice pomelos into half-inch squares (or smaller).
  3. Add aged Balsamic vinegar, a small amount of honey, apple cider vinegar or juice from the pomelos to taste,
  4. Add organic miso or brown rice. Add Umeboshi paste if desired.
  5. Add salt brine*
  6. Use as a topping for foods. It is a good intestinal probiotic helper.

*For instrucitons on how to make salt brine, see Paul’s Favorite Sauerkraut recipe.

Pomelo Chutney