Comments on: Smoky Peach Salsa (Lacto-fermented)

By: lydia

lydia — Wed, 21 Sep 2011 21:12:01 +0000

Yes, open it and look to make sure that it’s not gonna explode as well as to see that all the chunks are submerged under liquid. I never ferment fruit for long – 3 days is plenty, go ahead and put it in the fridge.

By: Emily

Emily — Wed, 21 Sep 2011 20:27:43 +0000

This may be a dumb question, but when you say “check” them do you mean to open them and look inside? Also, how do I know when they are done fermenting? Mine have been out for about 3 days, but I am not sure how to know if I did this right? Sorry…major newbie here. Please help!

By: Dallas

Dallas — Sun, 21 Aug 2011 16:22:33 +0000

We’re dairy free and I’m psyching myself up to try our first fermenting. How much salt would you substitute for the whey? Thanks!

By: MeatHub Inc.

MeatHub Inc. — Thu, 28 Oct 2010 16:32:48 +0000

This peach salsa looks absolutely amazing! I must try this!

By: lydiajoy

lydiajoy — Fri, 27 Aug 2010 14:56:00 +0000

Here are some more ceramic weights for purchase!

http://www.etsy.com/shop/HeatherTwist

By: lydiajoy

lydiajoy — Thu, 26 Aug 2010 20:40:03 +0000

For those wondering about ceramic weights, here are a few other options as well. You could use ceramic pie weights in a plastic bag to weight down the veggies. Additionally, you can get an airlock for your jars. Here is one;

http://www.culturesforhealth.com/Fermented-Vegetable-Master.html

By: lydiajoy

lydiajoy — Thu, 26 Aug 2010 20:37:06 +0000

Hi Beth!!

Glad you figured out the tomato paste conundrum I use tomato paste thinned out to make pizza sauce quite often, it’s a great way to go!
Enjoy your salsa!!

By: Beth

Beth — Thu, 26 Aug 2010 18:44:27 +0000

OMG, run, don’t walk to make this! It’s fabulous even before putting up to ferment.

By: Beth

Beth — Thu, 26 Aug 2010 16:20:57 +0000

I just found a possible answer that paste is more concentrated than puree, so if you use paste, use half the amount called for and add water to make up the difference. Sounds good for this recipe so as not to drown out the peach flavor. So 7 oz jar of tomato paste plus 7 oz water for the peach salsa. Okay, here I go to make it!

By: Beth

Beth — Thu, 26 Aug 2010 16:01:09 +0000

Question for the Peach salsa: Is tomato paste the same as tomato puree?? I can’t wait to make this, and plan to make it today.

P.S. for several readers, lacto-fermentation actually increases the nutrition in vegetables in a big way. For example, the vitamin C in cabbage increases TENFOLD. Plus you get all those beneficial enzymes and probioticsv that aren’t there in the plain, raw form. The Weston Price folks call it “super raw” food. It’s easier than it sounds, and you’ll be hooked especially after you’ve tried it once or twice.
You can take a few minutes to check these out for more info and inspiring ideas:

http://www.westonaprice.org/food-features/501-lacto-fermentation.html
AND
http://www.westonaprice.org/childrens-health/1966-feeding-the-family-when-its-too-hot-to-cook.html