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
Fermented Honey Garlic
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!)
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Your recipe says to use a fermentation lid. If I do not have one can I still make salsa and have it turn out?
Hi Ellen! Yes you can still make fermented salsa without a fermentation lid – I just find it the easiest and most fool proof option. But you could also use a regular mason jar lid (just burp it daily to release gasses), or use a napkin secured with a rubber band.
I made this salsa and it’s very salty. Did I measure incorrectly? I used fine sea salt.
Also, it’s very liquid. Do I add tomato paste or do I drain it? Thanks! My first attempt at fermenting!
Fermented foods do tend to be on the salty side, as it’s the salt that inhibits the mold/bad bacteria from growing, while allowing the good bacteria to populate. However, you can always experiment with using less salt. You could try 1 Tbsp instead of 2. Fermenting always takes a little trial and error, and everyone’s tastes are a little different.
It does tend to be a little more liquid than regular salsa. You could add some tomato paste (I would do this at the beginning of the fermentation process, not after – that way, the tomato paste will also ferment). You could also use a less liquid type of tomato (like a paste tomato – they tend to be meatier and have less water). Or if your tomatoes are very watery, you could put them in a colander and sprinkle some of your salt on them first and let them drain for an hour or so. That will draw some of the liquid out before adding your tomatoes to your salsa.