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Lacto-fermented salsa?

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  • Lacto-fermented salsa?

    I has!

    And YUM!

    It has a sort of sauerkraut-like sourness to it but still maintains a good tomatillo salsa flavor. Talk about a great way to get your probiotics.

    You really CAN ferment anything!
    "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

  • #2
    Do you have a recipe for this??

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    • #3
      Originally posted by breadsauce View Post
      Do you have a recipe for this??
      Nope. I bought it at a local farmer's market. But fermenting is fairly simple in general:

      http://www.wildfermentation.com/vege...-simplified-2/

      Fermented Food for Beginners: Lacto-Fermented Vegetables

      You can basically apply the fermentation method to anything. I'd suppose you make the salsa of your choice as you normally would, and then just tossed it into the fermentation solution as you would with any regular vegetable. Nothing too special there!
      Last edited by Drumroll; 10-18-2012, 02:40 PM.
      "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

      Comment


      • #4
        The basic recipe for fermented salsa in small quantities takes 4 tomatoes, 1 large onion, medium green pepper, 1 serrano pepper (can use jalapeno for more spice), 1 clove garlic, 1/2 cup cilantro leaves, 1/4 cup starter and juice of 2 lemons or limes. Chop to desired chunkiness, put in clean fermenting jar, pack down hard, cover tightly with lid or airlock. Ferment at room temperature for 2-3 days , refrigerate and eat. From "The Complete Idiot's Guide to Fermenting Foods" by Wardeh Harmon.

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        • #5
          Originally posted by Paysan View Post
          The basic recipe for fermented salsa in small quantities takes 4 tomatoes, 1 large onion, medium green pepper, 1 serrano pepper (can use jalapeno for more spice), 1 clove garlic, 1/2 cup cilantro leaves, 1/4 cup starter and juice of 2 lemons or limes. Chop to desired chunkiness, put in clean fermenting jar, pack down hard, cover tightly with lid or airlock. Ferment at room temperature for 2-3 days , refrigerate and eat. From "The Complete Idiot's Guide to Fermenting Foods" by Wardeh Harmon.
          Not bad. Although the one I have is a green tomatillo salsa, not a traditional tomato-based one. And it packs a nice kick!

          But, yeah, any kind of salsa can be fermented for that sour "kick" on top of its usual flavors.
          "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

          Comment


          • #6
            It's very yummy to make fermented salsa.

            it's very hard not having corn chips!

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            • #7
              Originally posted by zoebird View Post
              It's very yummy to make fermented salsa.

              it's very hard not having corn chips!
              I don't miss the corn chips. I use the salsa to top omelets, steaks, chops, you name it!
              "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

              Comment


              • #8
                I just harvested a bunch of tomatoes and I'm going to make fermented salsa tomorrow! Thanks for the suggestion it looks like the perfect thing to do with our tomatoes.
                Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

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