One of our favorite things about summer is fresh heirloom tomatoes. And you know what that means? Fresh salsa!
You just can’t beat fresh salsa. I love putting it on everything: my eggs in the morning, taco bowls, meat, burgers, on an omelette, on some fresh homemade soaked tortillas with cheese and veggies, homemade on chile rellenos…
The list goes on.
Nope, can’t beat fresh salsa. Except if you ferment it!
If you’re new to fermented foods, let me explain. Fermenting is a traditional way to preserve foods without refrigeration. It also has the added benefit of culturing healthy probiotic bacteria that are great for your gut!
When you ferment good foods, you improve their nutrient quality and probiotic content. Your gut will feel better when you eat these foods, too! They improve digestion, cleanse the body, and help nourish your gut lining.
Leaky gut syndrome is linked to all sorts of autoimmune and behavioral issues, which is why I try to incorporate plenty of cultured/fermented foods into my diet.
I always have kefir and kombucha culturing in our kitchen, and I like to eat a spoonful of raw sauerkraut on the side of every meal. I’ve got some kraut fermenting now as I write this. :)
The best thing about fermenting food is that it’s SO easy to do. Don’t try to complicate it. Fermenting food means simply adding sea salt, whey, or a starter culture (like milk kefir grains or a kombucha SCOBY) to whatever you’re culturing, and walking away for anywhere from a few days to a few weeks! You literally just walk away. It’s a nearly ZERO-effort way to make your own healthy probiotics at home.
Now, most ferments tend to have a more sour/acidic taste than we are used to in sugary-America, but I find the taste of fermented food pleasant and delicious! Sometimes I CRAVE sauerkraut, and I never used to! But once your body experiences a good thing, it wants more! My point is if you don’t like it at first, please try it again.
I think of it like drinking orange juice after brushing your teeth. Now, these days I don’t use regular toothpaste OR drink pasteurized orange juice (too much fructose!!), but I think you can see my point. Drinking OJ while your mouth tastes like peppermint is disgusting! But separately, they taste great! Eating fermented food while also consuming a diet high in sugar, will make the fermented food taste just that much more “off” to you, because sweet and sour are opposing tastes.
Anyway, onto the recipe!
Totally Rad Fermented Salsa
Mix tomatoes, onion, garlic, cilantro, lime, and peppers together in a blender or food processor. I usually pulse mine so it stays kind of chunky. After you’ve blended all the ingredients, transfer to a bowl and mix in the salt, to taste, and sauerkraut juice.
Cover and leave on the counter for 24-48 hours before refrigerating. Fermenting the salsa extends its life, and it should keep for several months in the fridge.
Could I use homemade rejuvelac to ferment? I’ll probably start some homemade kraut, since I’m sure you don’t mean juice from storebought kraut (although there is some that is bagged, not canned).
(oops, I meant to add I’ll start the kraut properly, not with rejuvelac.)
If I don’t have the sauerkraut juice, would whey work in its place? Looks awesome! Can’t wait to try it!
“should keep several months”? What kind of crazy-talk is that? I’m doing good to get a serving of my fermented salsa before it’s snarfed down by my hungry mob! LOL :-) Seriously, wish I’d started making it years ago!
I am so excited to taste the finished version of this! Tonight will make 48 hours :) I didn’t see any questions on what I am about to ask, but I want to make sure I haven’t grown something funky- Should it smell like salsa or could it smell slightly soured (as it is fermented)? Mine so far just smells of salsa & there is no gassy buildup as I have had with kraut. I am using fresh whey. Any insight? Hoping it is ok….I’m dreaming of our backyard eggs topped with this salsa for supper tonight :)
It smells like salsa, and maybe just a *touch* fermented. But not as much as other ferments. Mine doesn’t get really bubbly, but if I stir it with a spoon, some bubbles rise up to the top. I had eggs with salsa this morning! :)
If you are using the proper amount of salt and are fermenting in an airtight container, you absolutely don’t need whey or a previous brine to ferment. Whey actually interferes with the proper progression of lactic acid bacteria that you are trying to grow. Previous brines or juices from finished ferments also inhibit the proper growth. All the needed bacteria and yeasts are already present on fresh vegetables for lactic acid fermentation. I have more information on my website at http://www.lisascounterculture.com.
That’s what I thought… Never heard of anyone making new kimchi with old kimchi…
I’ve also made fermented salsa with fresh lemon juice, and a small amount of whey. It is so good! We are still eating the salsa I made last October from mostly green tomatoes. Can’t let them go to waste, you know, just because frost killed the plants! I’ve been lucky enough to have an extra fridge to hold all my ferments.
Can you “can” this fermented salsa? I can lots of things for the winter when we dont have access to fresh tomatoes.
I have a jar of Bubbie’s pickles… Can I use that juice?
Yep!
I’m curious too, can I use whey for the salsa instead of juice?
Sure can!
I have recently prepared a TON of fresh salsa (similar, but not exactly). Can I use some of this to ferment and can I use whey (just made cheese) instead of the kraut juice? Thanks.
Yes, you could use whey!