Lacto-Fermented Salsa
A probiotic-rich treat that tastes good with everything. Your body will thank you!
If you are wanting to begin your fermenting journey, or you’re just looking for a quick ferment you will be happy with this one. Salsa only takes a couple of days on your countertop before you place it in the fridge to eat. Fermented tomatoes produce higher antioxidant levels than fresh tomatoes. During the fermentation process, there is an increase in lycopene. Lycopene is a powerful antioxidant with many health benefits, including sun protection, improved heart health, and a lower risk of certain types of cancer.
Lacto-fermented foods contain probiotics (beneficial bacteria), enzymes, and amino acids which all benefit digestion, immune function, and overall health.
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- 3 cups tomatoes, chopped into small pieces plus the juice and seeds
- 1 onion, chopped into small pieces
- 1 handful cilantro, finely chopped
- Optional: 1-2 Jalapeño peppers, minced *if you want it less hot remove the seeds and the membrane.
- 1 lime, juiced. Add lime zest if you want.
- Salt (sea salt, Celtic salt, and Himalayan pink salt are all good choices) Do NOT use table salt for fermenting food.
- Using a kitchen scale, weigh a medium size bowl in grams and mark it down on a piece of paper. Then add all your ingredients (except the salt) to your bowl. Then weigh it again and subtract the weight of the bowl from your total.
- You want to add 2.5% salt to the salsa mixture. (weight of salsa in grams) x 2.5% =(total salt in grams).
- Add the salt to the salsa mixture and give it a good toss.
- Pour the salsa into a quart-sized jar and run a chopstick or something similar around the jar to release any trapped air bubbles.
- The ingredients need to be submerged under the liquid to ferment properly and to avoid mold growth. I like to use a couple of large slices of onions on top and then I place a fermenting weight on top of that to hold everything under the liquid. If you don’t have a fermenting weight you can use a sealed ziplock baggy with water in it to hold everything down or a small jelly jar. Then place a fermenting lid of choice on, or alternatively use a regular mason jar lid and ring to loosely seal the jar —enough to keep the dust and pests out, but loose enough to let fermentation gases escape.
- Leave at room temperature on your counter out of sunlight. During the first day, the liquid will rise a bit more once it’s been released from the vegetables. The warmer your room temperature is, the faster your salsa will ferment. Within 2-3 days, you’ll start to see small bubbles in the juices as the lactic acid bacteria flourish. If your home is on the cooler side it might take up to 7 days for all the ingredients to meld and develop a tangy flavor. Check it daily to make sure everything is still submerged under the brine.
- Once the salsa’s to your liking, refrigerate the jar to slow down the fermentation process and enjoy.
Notes:
Fermented foods that are properly prepared and stored in a cool, dark place (like the refrigerator) can last between 4-18 months. Fermented salsa should last 3-4 months or longer. It should look good and smell good.
If it has any signs of mold or is slimy, or has a bad smell then it’s time to toss it.
Fermenting lids that I like:
Silicone Waterless Airlock Lids