Serve this with chips, on salads, in tacos or burritos or any dish in need of a kick.
Prep time: 30 minutes
Fermenting time: 3-4 days
Storage: Up to 1 month in the fridge
Fermentation is “the transformation of food by various bacteria, fungi, and the enzymes they produce.” (Sandor Katz, The Art of Fermentation) This transformation makes the food more nutritious, easier to digest, and often tastier. Fermenting is not a recipe; it is a method of changing the taste profile of ingredients as well as a method of preservation that also enhances the health properties of the food. Fermented food evolves over time and there is no ‘magic’ time to when it is ready. It is very much up to your own personal preferences – so taste your ferments regularly.
- Whole vegetables or fruit soaked in filtered water and salt solution
- To make a brine solution start with 1 litre of water, and add the 10 grams of Celtic sea salt for every % of brine solution required. For example, a 2% brine solution would be 1 litre of water with 20 grams of Celtic sea salt.
Ferment any salsa recipe by making it as usual, and following the directions below.
- 1 kg tomatoes, diced
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 bunch coriander, finely chopped (leaving some leaves whole)
- 1 bunch spring onion, finely chopped
- 1-3 chillies, chopped (optional)
- 2% of the overall weight in Celtic sea salt or pink Himalayan salt
- Mix in all the ingredients except for the salt and weigh the salsa. Calculate 2% of the weight and add that amount in salt and mix well.
- Transfer to a jar and cover, leaving at least 20% of space at the top for expansion.
- Ferment at room temperature and let sit for 2-4 days, until it is slightly fizzy. Store in the refrigerator.