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Mix fruit and nuts together in a bowl. Add salt, lemon juice, onion and spices, and mix well. Using a wooden spoon, pack tightly into jar(s). Pound down so that the fruit is quite compressed and the liquid rises. Add water as necessary to bring liquid level with the fruit mixture, which should be about 1 inch below the top of the jar (you need to leave a little room for expansion during fermentation). Keep at room temperature 2-4 days (open to check if it's fizzy/bubbly as this will confirm fermentation) before transferring to the refrigerator.
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Approachable vegetable fermentation — sauerkraut, kimchi, hot sauce
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Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum
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