I’ve been enjoying lacto-fermented salsa for several years now. This year I’ve started making my salsa in a Pickl-It with great results. I love love love garlic and this salsa is loaded with it. If you don’t like garlic as much as I do, surely you can use less. Every time I make a batch of this it disappears within a day! The best part is that it takes little time to wait to enjoy!
- 4½ cups (1 quart + ½ pint) mini heirloom, in a variety of colors, OR cherry tomatoes
- 4-6 cloves garlic, minced
- 1-2 jalapenos, seeded and minced
- 1 small red onion, diced
- 1 bunch of cilantro, coarsely chopped
- Handful of herbs, such as basil, oregano, parsley; coarsely chopped
- Juice of 2 lemons, OR 3 limes, OR 1 lemon and 1 lime (add the zest as well if you like)
- 5 grams of salt
- In a bowl mix all ingredient together.
- Then place in a 1 liter Pickl-It jar. Tamping down the ingredients with a wooden mallet or spoon. Leave at least an inch of headspace.
- Close the lid, place the airlock in filled with water to the fill line.
- Place in a cupboard or on the counter covering the jar with a cloth to block out light for 24 hours to 2 days max. (I tend to go with the shorter amount of time and if it's really warm, maybe even less.)
- Remove airlock, place the stopper in the jar or switch to a Fido lid for storage in the fridge.
If you are new to learning anaerobic fermentation – you may want to check out this ebook; ‘Lisa’s Counter Culture: Pickles and other Well-Bred Foods‘. I’ve got a copy and refer to it a lot. There are loads of great recipes, tips and I am finding it helpful as I try to revamp my old recipes to make sure I am getting the proportions and salt measurements right! As far as I know, there are no other cookbooks for anaerobic lacto-fermentation out there yet! Pick up a copy today – you will love it! I know I do!
Affiliate links are used where appropriate, which allow me to earn a small commission on your sale. This does not affect your price at all and is a cost of doing business for the affiliate companies. The monies earned from those commissions are like a tip at a restaurant and help support the maintenance of the website and free content. Thank you!
Subscribe to Divine Health
Join our weekly newsletter and get