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closeup of the a jar of Lacto-Fermented Salsa
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Lacto-Fermented Salsa

Lacto-fermented salsa offers a dual reward—culinary delight and health. The process might require patience, but the payoff is delicious.
Course condiment
Cuisine Chinese
Keyword Lacto-Fermented, salsa
Prep Time 36 minutes
Ferment Time 6 days
Servings 128 people
Calories 5kcal
Cost $15

Equipment

  • 1 Fermentation Jar

Ingredients

Instructions

  • Wear rubber gloves to handle the chilies and combine the chopped tomatoes, chilies, oregano, cumin, garlic and onions together.
  • Place the tomato mixture little by little in your fermentation jar, pounding it vigorously and sprinkling some of the sea salt as you go.
  • Make sure the mixture fills the jar up to 1 inch bellow 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: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 222mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.2mg