Fermented Pear Ginger Tangerine Relish

Keep your digestion in tune with fermented foods! This super-easy relish combines ripe pears with ginger and tangerines, for refreshing and luscious flavor! Make it in 15 minutes and ferment for 3 to 5 days, depending on how zingy and vibrant you like it. Fermented foods promote healthy intestinal bacteria –you know, those friendly critters that we need to build our immune system and digest our food? This fermented sauce tastes great with just about everything, for example: Paleo MeatloafCrispy Paleo Coconut Chicken, and Cauliflower Fried RiceA food processor makes it quick and easy! Refrigerate and enjoy within one week. Yield: 1 quart relish.

Fermented Pear Ginger Relish



  • 2" fresh ginger root, coarsely chopped
  • Zest of 1 tangerine or 1 orange (Some people prefer orange zest to tangerine zest, which may be bitter tasting.)
  • Pulp and juice of 2 tangerines, peeled, sliced, and seeded
  • 1 tablespoon lemon juice
  • 1/2 teaspoon unprocessed salt
  • 6 ripe pears, cored and cut in coarse chunks
  • 1/2 teaspoon liquid from another batch of fermented food (optional)


  1. In a food processor, add ginger root, zest, tangerines, lemon juice, and salt. Process well for a minute or so, until completely liquefied. Add the pears last and pulse briefly 6-8 times to chop them coarsely. (You don’t want them reduced to mush.) Add fermented liquid, if using.
  2. Pack tightly in a clean wide-mouth quart jar, cover, and leave it in a slightly warm spot in the kitchen. (I set it on the shelf above the stove.)
  3. Open it to taste after 3 days, and repeat every day or so using a clean spoon, to check to see if the taste suits you. You can ferment it 1-2 weeks, and the flavor will increase in vibrancy over time. Whenever the taste suits you, refrigerate and enjoy!

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