{"id":225850,"date":"2024-05-30T07:18:05","date_gmt":"2024-05-30T07:18:05","guid":{"rendered":"https:\/\/michigandigitalnews.com\/index.php\/2024\/05\/30\/how-to-make-fermented-salsa\/"},"modified":"2025-06-25T17:18:27","modified_gmt":"2025-06-25T17:18:27","slug":"how-to-make-fermented-salsa","status":"publish","type":"post","link":"https:\/\/michigandigitalnews.com\/index.php\/2024\/05\/30\/how-to-make-fermented-salsa\/","title":{"rendered":"How to Make Fermented Salsa"},"content":{"rendered":"

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Now that we\u2019re on the verge of tomato and pepper season, I wanted to share this recipe for fermented salsa. Fermenting fresh salsa is an easy way to make it last longer without canning and it adds a probiotic boost. Try it on tacos or with some homemade tortilla chips!<\/a><\/p>\n

We eat and drink a lot of fermented foods, from water kefir<\/a> to sourdough, to sauerkraut<\/a>. Fermented salsa is definitely one of the easiest ways to get the health benefits<\/a> of fermented foods in your diet. The fermentation process creates good bacteria that help improve gut health and the immune system.<\/p>\n

If done properly, fermented salsa will last months in the fridge or cold storage and get more probiotics with age. This spicy Mexican condiment is a staple in our house!<\/p>\n

Salsa Ingredients and Substitutions<\/h3>\n

While I like a little kick to my salsa, you can make this as mild or spicy as you like. For a mild version (especially for kids who don\u2019t like spicy) use bell peppers. I\u2019ll often grab whatever is ripe in our garden. You can also add jalapeno peppers, habanero peppers, or a blend of whatever you like.<\/p>\n

The fresh tomatoes are really what makes this recipe so good though. If you don\u2019t have any growing in your garden then check out your local farmer\u2019s market. Homegrown and local is so much better than what\u2019s available at most grocery stores!<\/p>\n

I also included different spices in the recipe, but I don\u2019t use exact amounts. Feel free to use however much of which spices your family likes. Or keep it simple and omit them altogether.<\/p>\n

Whey vs Salt Fermentation Method<\/h3>\n

I usually make this with the whey leftover from making homemade yogurt cheese. This lacto-fermented version features beneficial bacteria from the lactic acid in yogurt, but it\u2019s optional. You\u2019ll still get probiotic benefits from just using salt. Fermenting the salsa also extends the shelf life.<\/p>\n

If you don\u2019t have whey from strained yogurt, you can also use some whey starter instead. Cultures For Health<\/a> is a great place to get some.<\/p>\n

Tip For Fermenting Salsa<\/h3>\n

If this is your first time fermenting veggies, there are a few things to know before you get started. Be sure to use a completely clean jar, lid, and supplies when making this. You don\u2019t want to introduce any competing bad bacteria into your salsa!<\/p>\n

Once everything has been chopped and mixed it will sit on the counter at room temperature for about 2 days. If your home is warmer (hello summer!) this process won\u2019t take as long. You want to watch for fizzy little bubbles which will tell you the salsa is ready.<\/p>\n

You don\u2019t need any fancy equipment, but I prefer to use a fermentation weight for this. It keeps the veggies under the liquid so they don\u2019t start to mold. If your salsa gets really fizzy you may need to \u201cburp\u201d your mason jar. Simply remove the lid to let some of the excess gas escape and then put it back on. Some people prefer to use an airlock or fermentation lid for this (to prevent jar explosions!).<\/p>\n

How to Use Fermented Salsa<\/h3>\n

You probably already have plenty of foods your family loves with salsa, but here are a few of my favorite ways to use it!<\/p>\n

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Fermented Salsa Recipe<\/h2>\n

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Homemade salsa with a probiotic twist; naturally fermented to add extra nutrients and flavor.<\/p>\n<\/div>\n

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