発酵サルサ、ピリッとした風味、プロバイオティクス、そしてフレッシュな風味が数日で完成

発酵サルサ、ピリッとした風味、プロバイオティクス、そしてフレッシュな風味が数日で完成

Hi there and welcome to Fermentation Friday. And as you can see, it has been a fermentation kind of day. Today I want to do salsa. I love salsa. It’s what I do on the boat because, you know, especially when you’re traveling, you don’t have easy access to grocery stores and that kind of thing. It is the perfect thing to have in the refrigerator because once it’s fermented, I can have salsa in my refrigerator for any time that I might need it for up to 6 months. So, I have here these four beautiful tomatoes that the neighbor grew and I’m going to give them a chop and place them in my bowl here. And you want to chop this kind of how you would want like for pico deayo. These are some gorgeous, very meaty tomatoes. I love that. Next, I’m going to do jalapeno. And you can obviously do as much or as little or even trade out to a red pepper if you don’t like the heat. And I’m going to dice this very fine. Next, I have an onion, but I’m only going to do half of the onion. And I kind of want to keep this the same shape as the tomatoes size-wise. And now, I have a bunch of cilantro that I’m going to dice. I see um a lot of comments on different salsa fermentss and you know people will do oregano or cumin and feel free to do that. People some people get upset and say that’s not real salsa but if it makes it h if it makes you happy and you like the taste of it in your salsa then I should absolutely do it. Now that everything’s in the bowl I’m going to add the juice of one lime. So pretend like this is a lime even though it’s a lemon. But eat you got sometimes you got to work with what you got to work with. Now for your salt. I would weigh this if I were able to, but since I’m not able to, I’m going to kind of make a guesstimate here. In the recipe, this is written for like six tomatoes. And in that I will say to do 1 to 1 and 1/2 tablespoon of your fine sea salt. And because this is less than that, I’m going to take off the lid before I try to pull it off. I’m just going to stay just right under that tablespoon. Now I’m going to toss this and I’m going to let this sit for 10 minutes. And the salt is going to help start drawing that moisture out of those tomatoes to start to create that brine. Now, while this is setting, I’m also going to on the side just make a 2% brine. Super easy. One cup of filtered water to one teaspoon of your fine sea salt. So, after this sits for like 10 minutes, I’ll taste it. And I want it to taste pleasantly salty, but not overly salty. So, if that is the case, then you’ve added the right amount of salt. So, it’s time to put this in my jar here. And I found this jar. It came with this kind of a gaskety kind of lid, which I’m going to use, but I’m also think I’ll probably burp this every day. So, your pickle pipe, your air lock, your piece of cloth with a rubber band, however you want to cap it. Now, when it comes to how long you’re going to ferment your salsa, tomatoes get very active in a ferment. So, really for your salsa, you’re talking two to four days. After about 2 days, you’re going to have that pico de gallo kind of feel to it. If you let it go a little longer, it’s going to get a little more sour and complex and the tomatoes will definitely break down more. So, I think you’re just going to have to be the judge of kind of the taste and texture that you want from your salsa. Now, I definitely think salsa is one of those situations where the cabbage is great because there’s so many little tiny things in here that can come up and get on top of the brine. And salsa is not one of those things I think you really have to worry about developing mold or anything like that just because the ferment itself is so fast. But I still want to push everything under that brine and I want to help keep it there. So, I’m going to use my cabbage leaf. And this really made a lot of brine. Like, I haven’t really feel the need to add any, but I will. And I’ll tell you why. Because I do not have my weight, but I have my little jar here. So, I’m going to pop my little jar in there. And I’m going to make sure that is filled up with my brine for the weight. That’s also going to bring things up here to the top. where I can put my lid on it. Again, if you’re doing a screw top lid or a lid that doesn’t allow the gases to escape, you just want to every day give it a little and burp it and two to four days. Isn’t it beautiful? And then you’re going to have salsa in your refrigerator. Thanks for being here on another fermentation Friday and I’ll see you

How to Make Fermented Salsa at Home

Fresh salsa is good — but fermented salsa takes it to the next level. In just a couple of days, tomatoes, peppers, onions, and cilantro transform into a tangy, probiotic-rich salsa that’s as healthy as it is delicious.