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Lacto-Fermented Salsa

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.

Course Condiment
Keyword fermented condiments, salsa, fermented salsa
Prep Time 20 minutes
Fermentation Time 3 days
Author Creekside Simplicity


  • 2 Medium tomatoes
  • 1 Medium bell pepper
  • 1 Jalepeno pepper
  • 1 Medium onion
  • 2 Garlic cloves
  • 2 tbsp Lime juice
  • 2 tbsp Sea salt


  1. -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!)