How to Make Simple Lacto-Fermented Salsa in a Mason Jar

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This simple, lacto-fermented salsa is a great way to try your hand at fermentation!

simple lacto fermented salsa

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how to make simple lacto fermented salsa
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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

fermented salsa with easy fermenter lid

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
lacto fermented salsa ingredients

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!)
fermented salsa mixing bowl

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

Lacto-Fermented Salsa

Simple Lacto-Fermented Salsa

Prep Time: 20 minutes
Fermentation Time: 3 days
Total Time: 3 days 20 minutes

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

  1. -Chop veggies to desired size and add to mixing bowl
  2. -Add lime juice and salt
  3. -Mix all ingredients together
  4. -Let sit for a few minutes so the salt can draw some of the moisture out of the vegetables
  5. -Pack the mixture into the mason jar, pressing down as you go to help release the liquid
  6. -Leave about 1 inch of headroom at the top of the jar
  7. -If the vegetables are not submerged in brine, top it up with a little water
  8. -Place glass fermentation weight on top of the vegetables to keep them submerged
  9. -Place fermentation lid on the jar. If using the Easy Fermenter, set the date so you know when it's done
  10. -Leave your ferment on the counter for 2-3 days
  11. -Remove weight and replace the fermentation lid with a regular lid and transfer your ferment to the refrigerator (or eat it - it's done!)

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