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Lacto-fermented Peach and Mango Salsa



salsa in a mason jarI 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.

Lacto-fermented Peach and Mango Salsa

Yield: About 1 quart


  • 1 tablespoon [Celtic Sea Salt, ]
  • 3-1/2 cups filtered water
  • 3-1/2 cups small dices of mango and peach mixed together
  • (use organic fruit that is ripe, but firm)
  • 1/3 cup chopped red onion
  • 1tablespoon Sucanat or turbinado sugar
  • (If the fruits are very sweet, you can leave out the sweetener)
  • 1 teaspoon chili flakes
  • 1/8 teaspoon cayenne pepper
  • 8 - 10 mint leaves, chopped
  • 1/2 bunch cilantro, leaves only, chopped
  • Fresh ground pepper, to taste


  1. Bring the water to boil. Pour into a bowl and dissolve the salt in it. Allow to cool completely.
  2. Place the chopped fruit, spices, onion, sweetener,and herbs in a bowl and mix well together.
  3. Put the mixture into a 1 quart mason jar or similar container.
  4. Add in the brine.
  5. Devise a way to keep the salsa submerged below the brine. (I used a small 2 oz. ramekin)
  6. Your lacto-fermented Peach & Mange Salsa is ready in 3 - 5 days. If the weather is very warm, then go for a shorter time. (Ideal ambient temperature is around 72º F.)
  7. For a simple fermentation system that fits on Mason jars, visit: Kraut Source - Fermentation Made Easy
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