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Thread: Lacto-fermented salsa?

  1. #1
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    Lacto-fermented salsa?

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    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!

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

  3. #3
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    Quote 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 at 02:40 PM.

  4. #4
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    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.

  5. #5
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    Quote 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.

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

    it's very hard not having corn chips!

  7. #7
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    Quote 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!

  8. #8
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    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.

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