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 the Easy Fermenter kit that is shown below).
• 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!)

 

If you liked this post, you may also be interested in these recipes:

How to Make Crunchy Dill Pickles
How to Make Apple Scrap Vinegar
Fermented Cherry Tomatoes
How to Make Tepache from Pineapple Scraps

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