How to Make Simple Lacto-Fermented Salsa in a Mason Jar
This simple, lacto-fermented salsa is a great way to try your hand at fermentation!
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Benefits of Lacto-Fermenting
Although I do a lot of canning, I enjoy doing some lacto-fermenting as well.
Here are just some of the benefits of lacto-fermenting:
- You can do just one jar (perfect for when you have just a few things coming in from the garden)
- Ready to eat in just a few days
- Helps extend the fridge life of condiments – ferments will keep in the fridge for up to 6 months, unlike freshly-made, non-fermented condiments, which normally have to be used up within a week
- Lots of gut-healthy probiotics
- They look beautiful lined up on a shelf
If you’ve never fermented anything before, it can feel a little bit intimidating!
But trust me when I say, fermenting is so much easier than canning. There is way less equipment needed, and basically all you need are vegetables and salt.
This simple, lacto-fermented salsa recipe is a perfect way to use up a couple of tomatoes and peppers from your garden.
Simple Lacto-Fermented Salsa
Lacto-Fermented Salsa Video
Tools You’ll Need for Lacto-Fermented Salsa
- Quart sized mason jar (make sure it’s good and clean)
- Fermentation lid & weight (I LOVE this Easy Fermenter Kit!)
- Tablespoon measuring spoon
- Cutting board
- Knife
- Mixing bowl
Wash all your tools and equipment in hot soapy water. (No need to sterilize them, just make sure they’re clean).
Ingredients for Lacto-Fermented Salsa
- 2 medium tomatoes
- 1 medium bell pepper
- 1 medium onion
- 1-2 jalapeño peppers (optional)
- 2 garlic cloves
- Cilantro to taste (optional)
- 2 Tbsp organic lime juice (or the juice of one lime)
- 2 Tbsp sea salt

Directions for Lacto-Fermented Salsa
- Chop veggies to desired size and add to mixing bowl
- Add lime juice and salt
- Mix all ingredients together
- Let sit for a few minutes so the salt can draw some of the moisture out of the vegetables
- Pack the mixture into the mason jar, pressing down as you go to help release the liquid
- Leave about 1 inch of headroom at the top of the jar
- If the vegetables are not submerged in brine, top it up with a little water
- Place glass fermentation weight on top of the vegetables to keep them submerged
- Place fermentation lid on the jar. If using the Easy Fermenter, set the date so you know when it’s done
- Leave your ferment on the counter for 2-3 days
- Remove weight and replace the Easy Fermenter lid with a regular lid, and transfer your ferment to the refrigerator (or eat it – it’s done!)
Other Recipes You Might Like:
How to Make Crunchy Dill Pickles
How to Make Apple Scrap Vinegar
Fermented Cherry Tomatoes
How to Make Tepache from Pineapple Scraps
Fermented Red Onions
Printable Recipe Card

Simple Lacto-Fermented Salsa
This easy to make, lacto-fermented salsa recipe is a perfect way to use up bits of garden produce. Unlike canning, you can make just one jar, and fermenting it for just a few days will allow you to refrigerate it for up to 6 months.
Ingredients
- 2 Medium tomatoes
- 1 Medium bell pepper
- 1 Jalepeno pepper
- 1 Medium onion
- 2 Garlic cloves
- 2 tbsp Lime juice
- 2 tbsp Sea salt
Instructions
- -Chop veggies to desired size and add to mixing bowl
- -Add lime juice and salt
- -Mix all ingredients together
- -Let sit for a few minutes so the salt can draw some of the moisture out of the vegetables
- -Pack the mixture into the mason jar, pressing down as you go to help release the liquid
- -Leave about 1 inch of headroom at the top of the jar
- -If the vegetables are not submerged in brine, top it up with a little water
- -Place glass fermentation weight on top of the vegetables to keep them submerged
- -Place fermentation lid on the jar. If using the Easy Fermenter, set the date so you know when it's done
- -Leave your ferment on the counter for 2-3 days
- -Remove weight and replace the fermentation lid with a regular lid and transfer your ferment to the refrigerator (or eat it - it's done!)