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!)
