I am passionate about fermented foods, and love salsas. And now I can be passionately in love with lacto-fermented salsas! Although fresh salsa is wonderful, taking a little extra time to allow the ingredients to ferment for 3 – 5 days add depth of flavor, AND allow those teeny tiny microscopic friendly bacteria to develop. As with making sauerkraut, it is really important to keep the fermenting salsa submerged in brine, so that there is an anaerobic environment shielding the salsa from unwanted micro-organisms, while allowing the naturally occurring lactobacilli bacteria to proliferate. Once your salsa is ready, it will last much longer in the fridge than regular salsa. And since we are getting into the height of the fruit season, I encourage you to make a nice big batch so that you can enjoy it through out the Summer with your barbequed meats, or add to salads.
Should You Add Whey to the Salsa?
Some recipes call for adding whey to ferment, however, if you are dairy intolerant then it is probably not a good idea. Using a good quality sea salt will be sufficient. You can also experiment with adding in water kefir grains. If you do so, the grains are edible.
Another option is to add in dried culture starters with you can get from Caldwell’s Vegetable Starter Culture.
And if you are already making sauerkraut, or have a jar of raw sauerkraut sitting around, use a little of the juice to jump start your fermentation for the salsa.
For Love of Food & Friends,
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