Fermented tomato salsa
Fermented tomato salsa
Yields: 1 litre – it will reduce down to about 500 ml when finished fermenting
Ingredients
2 cups tomatoes – diced
½ cup red onion – diced
½ cup sweet pepper – diced
2 tablespoons jalapeño – diced
2 tablespoons garlic – minced
½ teaspoon cumin
2 tablespoons cilantro – chopped (optional)
2 ½ teaspoons pink Himalayan salt – approximately 3% brine
Non-chlorinated water[i] - as needed
Steps
Combine all the ingredients in a bowl (if you are using a digital scale to weigh your salt, add it later). Stir salsa lightly until it is well mixed. Pour the mixture into a 1 litre mason jar. Use a water bag or fermenting weight to press down the veggie mix. If the veggies aren’t completely submerged, add a little non-chlorinated water.
Note - If you have a digital scale. Place your empty jar on the scale and zero it. Pack your jar with the salsa. Use the formula to determine the exact amount of salt needed. Stir salt into the salsa.
Basic fermenting vegetables formula: vegetable in grams + water in grams x 3% = how much salt in grams
700 x .030 (3%) = 21 grams of salt
Place the jar in a dark place for 5- 7 days. Taste – if you like the flavour, seal the jar and put in the fridge. It will continue fermenting. It is best to eat it in a couple of months, because the vegetables will continue to break down. I like to do small batch fermenting because I can consume it when it is at its pique of flavour and texture.
[i] It is important to use non-chlorinated water while fermenting – the chlorine inhibits good bacteria growth which is needed for fermenting.
