Salsa Dip Recipe Made with Lacto Fermentation
Servings: 1 quart salsa
Ingredients
- 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
Instructions
- 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.
Notes
*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.