My most talented husband and I have been working on some fun & quick videos, all focusing on nutritional food prep. It's important for us all to remember that eating a healthy diet does not have to be complicated. Fermentation is one of those things that can seem ultra intimidating at first, but is, in fact, very easy. It's the lazy man's canning (with far more rewards to our health and taste buds than canning could ever offer).

A quick Google search for fermented salsa will bring up tons of recipes calling for you to actually make the salsa and then add a starter (whey, a probiotic capsule or brine from another ferment) and then rest your jar on the counter for a day, maybe two. This is not my preferred way to make fermented salsa. I want to ferment my veggies for a week or two - maybe even three or four! I want the bacteria to develop naturally and slowly, creating a diverse culture. I want the flavours to really really come together and for all of the nutrients in the garlic, onions, peppers, tomatoes, etc, etc to become as bioavailable as possible. All of this happens over longer periods of time.

Because tomatoes are a bit higher in sugar than some other veggies, dicing them prior to fermentation will speed things up a bit, risking over- fermentation and resulting in a vinegar-like flavour. There is also a much greater risk of spoilage. This is why a starter is often added.

Using whole cherry tomatoes and veggies that have been roughly chopped will allow for a wild fermentation at a slower rate. The cherry tomatoes add a beautiful sweetness to the salsa and the remaining brine is chock-full of flavour, good bacteria and anti-inflammatory compounds. It acts as a wonderful and effective immune & digestive tonic as well as a really delicious flavour addition to chilli, soups, stews, dressing, etc. 

Fermented Salsa Workshop Handout

Click on Image for Page 2

Enjoy!