Making Lacto-fermented salsa is easy and produces the most delicious and healthy condiment. Lacto-fermented salsa is a great way to preserve vegetables and add probiotics to your diet.
Fermented Salsa - A Simple & Delicious Snack
Fresh tomatoes, paired with jalapenos, garlic, cilantro, and lemon juice, will make this fermented salsa recipe the perfect accompaniment to your favorite Mexican dishes or to eat straight up with chips.
Why make Lacto-fermented salsa?
The fermentation process gives the salsa a flavor boost and turns plain salsa into something unforgettable.
This mouth-watering salsa recipe is so simple it’s almost a crime if you don’t try! You won’t be disappointed!
The same gut-healthy bacteria you get in sauerkraut also give this Lacto-fermented salsa its distinctive flavors, making it so mouth-watering and delicious. It’s lively on the tastebuds without being too sour or too salty.
Tips for making Lacto-fermented Salsa:
If you don’t have glass weights, use a ring of sliced onion or several cabbage leaves folded on the salsa to keep the vegetables below the brine.
Here is an article with suggestions on fermentation weights: how to keep vegetables below the brine.
You can use a starter from a previous batch of ferments or stick with the saltwater brine and allow the process to happen naturally. Add a few teaspoons of salt brine from the previous batch of ferments, such as fermented jalapenos, to your salsa to give it a jump start on probiotics, basically like a starter.
Equipment you will need to make naturally fermented salsa:
- Mason jar or similar – A wide-mouth jar makes it easier to remove the food.
- Fermentation lid – I like the Pickle Pipe Airlock Tops that come with the Mason Jars Complete Fermentation Kit
- Fermentation Glass Weights – These glass weights have an easy grip handle.
- Large bowl
- Cutting board
- Measuring spoon