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Lacto-fermented salsa Recipe
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5 from 1 vote

Lacto-fermented salsa recipe

Fermented food recipes that you can prepare at home with only a few basic ingredients.
Course Side Dish
Cuisine German
Keyword fermented, lacto, salsa
Servings 4 people
Calories 161kcal
Cost 12

Ingredients

Instructions

  • Wear gloves to handle the chilies and combine the chopped tomatoes, chilies, oregano, cumin, garlic, and onions together.
    12 cups fresh tomatoes, 2 cups chilies, 2 tablespoon cumin, 8 garlic cloves, 2 onions
  • Place the tomato mixture little by little in your fermentation jar, pounding it vigorously and sprinkling some of the sea salt as you go.
    ¼ cup dried oregano, ¼ cup sea salt
  • Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely.
  • Press the mixture and keep it under the brine by placing a plate or a lid on top, weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
  • Place the fermentation jar in a warm spot in your kitchen and allow the salsa to ferment for 3 to 5 days.
  • Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
  • A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.

Nutrition

Calories: 161kcal | Carbohydrates: 35g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7111mg | Potassium: 1498mg | Fiber: 9g | Sugar: 18g | Vitamin A: 4528IU | Vitamin C: 175mg | Calcium: 159mg | Iron: 5mg