The Lacto Fermented Salsa Recipe I Make for Gut Health
- Prep
- 10 min
- Total
- 48 min
- Serves
- 20
- Calories
- 7 kcal
- Carbs
- 2.00 g
Ingredients
- 4 smalltomatoes
- 1 mediumbell pepper
- 1/2 mediumwhite onion
- 1/2 fruitlemon or lime
- 1-2 clovesgarlic
- 1 mediumjalapeno
- 1/4 cupchopped fresh cilantro
- 2 teaspoonssalt
Instructions
- 1
Dice tomatoes- try to get as much of the juice in the bowl as possible. If your tomatoes aren't that juicy, you could always add water later.
- 2
Chop remaining vegetables and add to the bowl.
- 3
Squeeze in lemon/lime juice.
- 4
Add 2 tsp salt and mix well.
- 5
Add salsa to a wide mouth mason jar and place weight on top, pushing down well, making sure the vegetables are submerged under the brine.
- 6
Cover jar with fermentation lid or a loose lid. You want the gases to be able to escape without allowing anything in, like gnats.
- 7
Leave on the counter at room temperature for 2 days to allow the good bacteria to take over. If your house is really warm, it may only take one day to ferment.
- 8
Throughout the fermentation process, it is good to check your vegetables and make sure they are still submerged under the brine.
- 9
Once, it is fermented to your liking, enjoy and keep stored place in the fridge for 3-4 months.