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Salsa Dip Recipe Made with Lacto Fermentation

Prep Time15 mins
Total Time3 d 15 mins
Servings: 1 quart salsa
Author: Jaclyn


  • 5 medium tomatoes
  • 1 medium onion
  • 2-3 jalapeno peppers increase or decrease based on how spicy you want your salsa dip to be.
  • 1/4 cup sauerkraut juice or whey* you can save the juice from homemade or store bought sauerkraut, so long as the sauerkraut is refrigerated and contains active, live cultures and has not been pasteurized.
  • 1/4 cup packed fresh cilantro
  • 3 cloves garlic
  • 2 tsp salt


  • Dice the vegetables and cilantro and mix together in a large bowl.**
  • Press the garlic, then add it, the salt, and the whey to the vegetables and stir to combine.
  • Place the salsa in a quart-sized canning jar and smash down until the vegetables are submerged in liquid. If you don't have any sauerkraut juice or whey, you can add a bit of water.
  • Add an airtight lid and fasten tightly.
  • Allow jar to rest on the counter for three days, keeping a close eye on the pressure, as the center of the lid will begin to bulge. Be sure to leave a couple inches at the top of the jar, so there is space as the fermentation process creates gasses that will press upward to escape.


*Whey is the liquid that drips off when you strain homemade yogurt or kefir. It is probiotic-rich and contains a variety of good bacterial strains.
**Alternatively, you can blend the ingredients in a blender to the smoothness or chunkiness of your liking.