Probiotic-Rich Fermented Salsa – Gluten Free, Dairy Free
As you can tell by now, I love fermented vegetables. This is the third fermentation recipe I am sharing and I plan to have more in the future. The reason why I enjoy fermenting vegetables so much is because of their many health benefits, their amazing taste, their ability to preserve our garden harvest. Our Probiotic-Rich Fermented Salsa has a classic salsa taste with the fermentation benefits. Try this recipe today! You won’t be disappointed.
“Fermented foods contain natural probiotics, or healthy bacteria, that can take your health to the next level. Nearly every culture has a version of a fermented food: yogurt, kefir, miso, and fermented vegetables, including sauerkraut, pickles, and kimchi.”
Sara Gottfried
Table of Contents
FERMENTED SALSA BENEFITS (1)
- Supports digestive health by increasing the good bacteria in the gut microbiome
- Boosts the immune system
- Supports brain health
- Fermented foods are easier to digest
- Helps release vitamins and minerals from the vegetables thus allowing our bodies to better absorb and use them
PROBIOTIC-RICH FERMENTED SALSA TIPS
- This recipe will fill close to one 32 oz glass jar.
- Use good quality organic vegetables and ingredients.
- Allow the vegetables to ferment at room temperature (approx 70 degrees) out of direct sunlight for 2-3 days or to taste.
- Use a fermentation weight, heavy rocks in a ziplock bag or cabbage leaves layered on top to keep veggies submerged in the brine.
- Be sure to take the lid off once a day to release any carbon dioxide pressure that has built up in the jar.
- It is a good idea to label your jars with the date you processed the vegetables.
- Check the top of the jar every day to make sure all of the vegetables are still submerged in the brine.
- Taste test your salsa and refrigerate it with a tight-fitting mason jar lid after it is fermented to your liking.
- If you notice a thin layer of film or surface mold, scrape and remove that layer. The vegetables should be fine so long as they are fully submerged in the brine.
- Fermented salsa can last up to 3 months in the refrigerator. (2)
Probiotic-Rich Fermented Salsa – Gluten Free, Dairy Free
Equipment
- Large mixing bowl
- One 32 oz mason jar with lid
- Fermentation weight or substitute, see tips above
- Label for processing date, optional
Ingredients
- 2.5 cups chopped tomatoes
- 1/2 small onion
- 1 clove garlic
- 1 green bell pepper or pepper/s of choice (I used 2 varieties of mild peppers in the video)
- 4 tbsp chopped cilantro
- 3 tbsp chopped parsley
- 1 lime
- 2 tsp salt
Instructions
- Chop all vegetables and herbs and place in a large bowl.
- Mince garlic and add to the vegetables. This will result in approx 3 cups of mixed vegetables.
- Squeeze the juice of one lime onto the vegetables.
- Add 2 tsp of sea salt.
- Allow the salt and vegetable mixture to sit for about 5 minutes.
- Fill the glass jar with the chopped vegetables. Leaving ½ inch of headspace at the top.
- Press the vegetables gently down into the jar until everything is submerged under the brine.
- Add a fermentation weight or substitute (see the tips above) to keep the vegetables submerged under the brine.
- Cover the jar with the mason jar lid.
- Label the jar with the processing date.
- Allow the vegetables to ferment at room temperature (approx 70 degrees) for around 2-3 days or to taste.
- Be sure to take the lid off once a day to release any carbon dioxide pressure that has built up in the jar.
- Refrigerate when fermentation is complete.
- Enjoy!
“Be grateful, ferment your vegetables, love others.”
Cultured Food Life
Looking for more fermented food recipes? Try our Best Fermented Dill Pickles – Summer Garden Recipe and our Amazing Fermented Red Cabbage Sauerkraut with Beet, Ginger, and Apple.
For more healthy recipes, visit our recipes page here.
