How salty is fermented cranberry relish supposed to be?

Barely salty at all. Most of the salt stays in the brine, not the fruit. You’ll taste tartness long before you ever taste salt.

Can I make this without sweetener?

Absolutely. Fermentation softens the cranberries naturally. If you like a sharper, brighter relish, skip the honey or maple.

Do I need a starter for this to work?

Most of the time, no. Salt alone does the job. A starter just gives it a running start in cooler kitchens.

Can fermented cranberry relish be frozen?

You can freeze it, but the texture softens and the fermented brightness dulls. It still tastes good, just not as lively.

How long does it keep?

About 3–4 weeks in the fridge, sometimes longer if your fridge runs cold and everything stays under the brine.

Is it safe to serve to kids or older relatives?

Yes, as long as everything looks normal and there’s no mold or bad smell. The acid, salt, and chilling help keep it in a safe zone.

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Turning a Turkey Carcass into Shelf-Stable Broth with Pressure Canning

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