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Fermented Salsa

Fermenting is the second oldest form of preserving food after drying and the healthiest preservation method for our guts. Fermentation not only enhances food preservation, but eating fermented foods can also boost the number of beneficial bacteria or probiotics in your gut. Fermentation is an anaerobic process in which microorganisms like yeast and bacteria break down food components. This gives fermented foods their unique and desirable taste, aroma, texture and appearance. Veggies are covered in lactic-acid bacteria (salted brine), the good bacteria naturally begins to ferment the food. The result is a probiotic, very tasty fermented salsa.

This recipe is to fill a mason jar (945ml).

Ingredients: 770gr tomatoes, 150gr onions, 30gr coriander or parsley, 10gr garlic, 15gr chilli and 15gr salt. A tablespoon has 17gr, so 15gr would be a bit less and if you use flake salt, please measure, as flakes are lighter. It's very important to use pure salt like sea salt, Himalayan salt, rock salt. Any additives added to the salt will interfere with the fermentation process.

Method: cut the tomatoes in small pieces, chop the onions, garlic, chilli and coriander or parsley. Mix everything in a bowl, add the salt. Transfer everything to a jar and then push the salsa down to ensure the veggies are fully covered in the juice released from the tomatoes. Once the veggies are fully submerged in the brine, add a weight on top. We have a glass weight as you can see in the picture but you can use a clean rock, a cabbage leaf, anything that will keep the veggies underneath the juice. Leave an inch (2cm) to the lid to prevent spillage when adding the weight.


If you don’ t have the special silicone lids, you can use a normal lid, but once a day unscrew it to release the gases.


Leave it on the counter for at least 2 days before trying it. It will be ready in 2-4 days depending on the room temperature. Once ready, remove the weight, make sure the lid is tight and store it in the fridge.



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