- 4 large tomatoes
- 1 onion
- 4 cloves of garlic
- 1 green pepper
- 1 jalapeño(you can use an additional jalapeño, or remove it completely if you do not want your salsa spicy)
- ¾ cup of cilantro
- 1 lemon
- 1 lime
- 2 teaspoons of sea salt
- 1 tablespoon of whey or liquid from another lacto acid fermentationsuch as kombucha or kefir (this is optional, but it can help to get the levels of bacteria up).
Salsa is something that you see all the time at parties and get togethers. But who knew that one could make a probiotic fermented version free from preservatives and additives?
A sharp kitchen knife
A large chopping board
1 large sized bowl
1 fermentation vessel with lid/seal
Once all the ingredients are evenly mixed, pack the mix into your fermentation container. There must be a one inch gap between the top of the ingredients and the lid when you are done. Once full, press down the ingredients slightly, to squeeze out some of the juices and liquids. Ideally the top of the ingredients should be covered by a thin layer of liquid. If you have any starter liquid you can pour this over now, to make a thin layer on top.
Now seal up, and place in a medium temperature place in your house, out of direct sunlight.
Leave to ferment for 2-3 days. If you do not have a Fido jar or an airlock seal, you must be sure to burp the ferment daily. You can also press down the ingredients with a clean spoon if you see that they are rising above the liquid.
After the 2-3 days are up, transfer the ferment to your fridge. Here it will continue to ferment at an extremely slow rate. You can start consuming it any time after the initial 2-3 day ferment.