How to Make Lacto FERMENTED SALSA
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- This easy fermented salsa recipe is a delicious and healthy way to preserve the harvest and add probiotics to your diet. Tangy, fresh tomatoes, paired with veggies and zippy lime, make this fermented salsa the perfect accompaniment to your favorite Mexican dishes, or to eat straight up with chips. Click SHOW MORE for sources 👇🏻
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It's important to make sure you're using the right amount of salt. Weigh your processed ingredients. 2% of that weight is how much salt you need.
So if I had 16oz of veg, I would want
.32oz of salt?
@@n.a.garciafamily its best to not use weight and use tsp or tblsp. He maybe confused with 2% salt solution, meaning the water containing a salt solution of 2%. And, then that's not a must. Some people like salty foods and if so, you can add more salt. Some don't like salty foods so add a little less. I'm not a salty food person and I add 1 tsp course/fine mix salt to a pint. It works perfect for me. I probably wouldn't go under 3/4 tsp per pint as that may not be enough salt to ferment.
Some vegetables fermenting even without salt:) proofed with "sauerkraut" 😊
Hi 🙋♀️ this is Greece salad
We put in the big bowl olive oil , tomatoes , onion's , olive's , piperies , garlic , cilantro , feta cheese , rigani , salt
🍜🥣🥗🧀🥚🍹🥂🍽🏺🏺🏺
Make some pasta and Put this salad in 🙋♀️🥂🕊🌊🌊🌊 is the most delicious recipe for the whole family !
Love from Greece Macedonia 🌊🌊🌊🏺🏺🏺🕊🕊🕊
awe thank you!
Another way to use your bone broth is to make Spanish rice! Use Paprika, Cumin, Onion Powder, Garlic Powder, tomatoe paste or sauce in a rice cooker. Goes great with chicken,chips and salsa!
sounds delicious!
Thanks. I make a ton of salsa. I grow 18 varieties of tomatoes. I do add fresh garlic to my salsa.
I never thought you could ferment salsa, it’s genius! Thank you so much for opening my eyes up to this world of fermentation. In the last month my stomach has been so much better. Thank you!
I love it that you hand chop .... we get into these speed habits :) but truly .... you could get a great hand chopper . In Canada we have Pampered Chef and I love their products ! I use the chopper for making soups in the winter and it makes life in the kitchen faster .
Christine Ford
Yes, I love those, too. Especially for nuts, since those are hard to chop with a knife and electric choppers inevitably produce a mixture of too fine and too large pieces. It’s one of the few ‚unitaskers‘, that has found a permanent place in my small kitchen.
I found this so helpful! My son is developing more allergies so I am looking at increasing probiotics.
I love lactofermented salsa!
I use a 1/4 c mason jar in the top and that works
This stuff is so good! We call it “pico de gallo” 😍 it’s amazing.
I didn't even think to ferment my salsa. I usually just put it all in a food processor because it's faster. And that would be perfect way to get plenty of juice!
Thanks, Im EXTRAORDINARILY hungry now from all those close ups of the pico!
You’re amazing. Thank you ❤️ I’m excited to try this.
awe you're so sweet!
Genius recipe.
Thank you so much! We have harvested over 75lbs of tomatoes so far this season. I currently have 13lbs of fresh (picked yesterday) on my scale on the kitchen cabinet. My husband, the gardener, will be so excited to see them preserved for the winter months!! THANK YOU AGAIN!!
I do not have the weights or lids do you think I could use a coffee filter and screw the mason jar lid over it? I think it would keep out anything trying to taste my salsa before I do.
Just in time!!! Got my Instapot today!!! Thanks for sharing 😊
I just made some the other day
Thanks for that recipe! I ferment all kinds of things but have never done salsa, which I love. I have the Masontops system but I saw your glass weights have handles on them, that would be much easier than trying to gently lower the weights in, and having to dig them out with a fork or spoon!
Bill Thompson yes! That’s why I love them
Definitely trying this. Thanks for the extra motivation (summer salsa in November🌞🍅) to try something new.
Esta ensalada sellama pico degallo. llefalo aseite deolibayun poco debinsgre sedejapor undia parake suele todp su jugo yacomer
THANKYOU for the recipe! I just made some, and my husband asked ‘lacto-fermented? Does that mean you with breast milk?’ 🤪🤮😂
Thanks so much for the easy recipe. I can't wait to try this. I enjoy homemade kombucha daily. Fermented foods are so healthy for us.
Thank you for sharing that information. Very helpful for harvest time!🤠🌹🌿🍅🥒🍋
Well done. Just salt IS the best. Sandor Katz says fermentation is a threefold succession of different primary organisms ending in Lactobacillus so people who use a Lacto starter skip the other stages and may not develop the same depth of flavor.
I love your channel. I’m so excited for your kitchen to be finished. Keep posting these wonderful recipes.
Hi Lisa . Where do You keep the salsa once fermented? Fridge or in the pantry?
Fridge
Hi Lisa, I realize this is an older video, however, I'm late to the game of fermenting. I was wondering if it's safe to also add seasoning like cumin to a fermenting salsa?
I’m definitely going to attempt this this week! Thanks for sharing.
I am new to the whole fermenting. I have watched alot of videos and everyone makes it sound so easy. I have never seen if you are supposed to wash your veggies. I know with alot of people they are doing it out of their own garden but what if you are buying from a veggie stand and want to wash it? I love your videos. I look forward to watching them.
I'll rinse mine nothing excessive.
If from the store I would wash it! 😁👍
Yay! So excited to try this! Can you add sugar to the salsa?
I have already tried fermenting, pickles, green beans, sour kraut, cherry tomatoes with basil! All so good!
The pickles I can’t get just right. But still experimenting.
Thank you your videos are so helpful!
Watching this in August. Look at God. 😂❤🙏🏾
Love this idea for summer produce - does this salsa taste sour or like regular salsa? Thanks Lisa💕
Jennie Cochran I was wondering the same too!
Well, regular storebought salsa has vinegar in it, so I imagine the sourness will be similar to that. Storebought pickles also use vinegar as a shortcut to that sour "pickled" flavor without having to actually ferment (pickle) them. I was thinking the same, and this is the conclusion I came to. ☺️ Haven't tried making it myself yet so I cannot say for sure!
I just made this!! I'm excited to try it in a few days :) I love ferments!
You can use a small jelly jar for a weight.
Can't wait to try this recipe! Thank you!
Great video!
Thanks!
Do you have an ebook with all of your fermentation recipes & information all
together?
I don’t but that’s a good idea!
I tried your recipe and it turned out absolutely great, love it! Thanks so much for your videos. I subscribed to your channel. Just a question about how long it will keep with refrigeration - another TH-cam lady said it only keeps 3-5 days in fridg. I believe you said 3-4 months.
Thanks again!
up to a couple of months
Very interesting I always enjoy and learn
I'm gonna try this! thank you!
Yum! I love this stuff.
Thanks Lisa, I will have to try this! Have you done fermented gingered carrots? Also, have you ever tried making sourdough pasta or biscuits?
That looks soooo good Lisa! 👍🏻💕
thank you!
Any kind of salsa would never last a few months here .... we eat it 24\7 and love it on everything :)
Thank you! Great information! 💕🌸🍅
I made it!!! Sooo good…it’s almost a drug 😂! Now I’m thinking how to preserve it longer for cold winters. Have you ever try to canning it? Meanwile I’ll use fresh veggies from my garden.
Monica Trevisan If you can it you will kill the probiotics. I canned my sauerkraut for 35 years and never knew I was killing all the goodness I got going in it.
Will definitely try this! Off-topic question, how do you clean your wooden chopping boards? Thanks!
Debra Horst I use my foaming Castile soap with lemon EO m.th-cam.com/video/cljDEu708qw/w-d-xo.html
Has anyone actually tried this? I am curious how it turns out. How does the cilantro flavor turn out? Does it get stronger, weaker, it change? I TOTALLY want to try this! I just went to the store yesterday. I wish I would've seen this before I went!
For me, the cilantro gets that wilty/going bad flavor I am not a fan of. I would ferment the others then add cilantro at the end.
That looks so yummy!
Hi, just wondering how you store it for 3 months. Do you leave the pickle pipe or replace it with a regular lid? Thanks!
Regular lid
Thank You!
Enjoyed the video.. Wondering how long this will last in the frig? thanks
It will last a minimum of 2 months....up to 6
What do you do after you ferment the salsa for couple days? Do you refrigerate it, or do you leave it out? How long does fermented salsa last? Thankyou
you should put it in the fridge it can last up to 3-4 months
I'm so excited to try this. All my supplies arrived from Amazon. I have one question - do you remove the glass weight when you put it in the refrigerator? Thanks for all your helpful videos ❤
Yes.
how long is the lacto-fermented salsa good for? Do I need to store it in the fridge? I have tried fermenting before, but I just don't know how to incorporate the foods into my regular meals, and I have come to terms with the fact that it stresses me out to try to build a meal just to incorporate one ingredient. That is not the life for me. Salsa though, I love it and use it all the time.
Quick question-after the two days, do you then store it in the refrigerator?
Yes
Lisa, I have the jars and weights but what should I do if I just have the regular canning disc and ring or I have the plastic lids as well. Which do you think is better to use? Do you close it tight or leave it loose for the 2 days? This sounds soooo good. Can't wait to make it.
Hi Lisa! I’m excited to try this! I’m wondering how long this will keep in the fridge after it’s done fermenting? I’d like to make several jars and keep them in the fridge until I’m ready to eat. Thanks!
Yes please!
@@bettycarmella1127
How long does it last in fridge
Hi I’m so excited to try fermentation! I have a quick question. If I don’t have the little lid that allows gas to come through, how often should I “burp” the jar? Thank you for your videos and blogs!!!
I haven't yet made fermented vegetables but I've done water and milk kefir, as well as Tepache. I try to burp them along with a loose lid every 6 hours or so. Definitely when I get it in the morning and before I got to bed since it has to last the night. I also loosen the lid more at night.
After it has fermented on the counter do you take off the burp lid and use a plastic lid for longer storage in the fridge? Assuming yes?
yes
Thanks for sharing! How long it can stay in the fridge?
about 3 months
Where do you store the salsa after the 2 days of fermenting are over?
Same question ☺️
The fridge
After the two days of fermenting, do you have to put it in the fridge or can I seal the jar and keep it in the pantry for three months. Or is it only up to three months in the fridge? Need to know because of fridge space! Haha! If you say pantry is fine, I will make a big batch!
Ashley Snell
If you keep it at room temp, it will keep fermenting and become very strong. It’ll probably also become unpleasantly mushy, since tomatoes are soft to begin with. Without having tried it, I‘d say, this needs cooling.
Fridge
If you’re not going to use the salsa right away, how do you store it ? Do you take the pink top off and put the regular lid back on and just stil it in your pantry? Or do you have to do the boiling water submerge to seal before putting away?
This isn't really a recipe for canning, this is for lactose fermentation which has many beneficial bacteria and probiotics. You would remove the top, put a lid on it and store in the fridge
@@FarmhouseonBoone Gotcha. If I don't have one of those pink lids, do I just keep the regular canning lid on loosely to allow air to escape? I'm not familiar with canning or fermenting, can you tell?
After fermenting Would My fermented salsa work in a basement as well as a cellar? If so for how long approximately?
It would need to be refrigerated....your best bet will using your eyes and nose to determine freshness
Fermented salsa is a revelation to me! I bought a jar (very expensive) from a local store, just to taste - and it blew me away.
We ate it all in 3 days, was just so damn delicious. So now making my own, but using the gourmet one as a starter (liquid left in the jar).
One question - how salty should it taste? Sea water? I don’t think there was any percentage guide to volume?
I’ve used 1 teaspoon for now - I just hope I haven’t added too much and may kill the lacto buddies
www.farmhouseonboone.com/lacto-fermented-salsa-recipe
I linked the written instructions from my blog for you, including the measurements
Hi Lisa, thanks for another great video. Just wondering if the weight should be taken out when it goes in the fridge? I used a Le Parfait jar but left the lid slightly open, and a stone in a ziplock bag to keep the salsa submerged. After 2 days I took out the weight and closed the lid before putting in the fridge. Now i'm wondering if mould will form where bits have floated to the top? Will see!
it should be fine...but, you could skim off anything that floats or keep the weight in...
@@FarmhouseonBoone thanks Lisa, in the end the first batch was fine and we got through it quickly. The second batch turned ‘fizzy’ soon after and we just didn’t enjoy that; it seemed off. Haven’t made it since. Fermenting just has never really worked out for me.
If I already have a recipe that my family loves, can I ferment that? As long as the veggies are below the juices right?
I am going to try this!! I use jarred salsa in my bean recipe. If I use the fermented salsa would the cooking with the beans kill the healthy bacteria?
Michele Green yes, unfortunately it would.
Did you have to pick out all the bits of cilantro that bubbled up to the top after you put on your glass weight? I’m nervous to ferment with herbs bc they always float to the top..
I wondered this too. 🤷♀️
I'm sure she did. I have used a cheese cloth before to keep all the bits in. It was very effective.
I add cilantro after.
So after the 1-2 days on the counter fermenting do you remove the glass weight? Does it now go into the fridge?
yes
Is it normal for the liquid to become a little more gelatinous or slimy after fermenting is this OK
This may be a dumb question but I was wondering if after fermenting like this if you could blend it in a mixer for those who have texture problems. Would that mess with the fermentation at all? I’m really interested in trying this.
No, it's already fermented. If you blend it and then put it in the fridge, it should be fine. Fermented foods are very forgiving.
Help! yesterday I opened my fermented salsa that I placed in the basement after three days on my counter. The lid was a bit warped n when i removed the lid n rim it started to bubble like it was boiling, that continued for a while. It smelled fine but did not taste it. Should I just tho it away. This is the third out of three jars that I made. I’ve never fermented before this. So I’m new.
If the taste is off, I wouldn't eat it. Sounds like your house might be on the warm side. I would probably taste your salsa after day one and two to see if the taste is to your liking. If it tastes how you want it to taste just store in the fridge as that slows the fermentation down significantly
Can we store it outside fridge
Would this work with less chunky salsa? My hubby doesn't like chunky salsa at all!
I was wondering the same thing! My hubby & I are so opposite! I LOVE me some chunky, roughly chopped veggie salsa! He much prefers it more like a sauce, after it's been blended to death. This looks SO delicious!
My guess is that it would work best if you made it like Lisa has shown, and then blend it up afterward, maybe? I don't know. Maybe it would be fine to make a whole batch super fine.
Blend after. When e tried blended, it just rotted.
What size jars are those?
I like those better then mine
What kind of salt do you use? I saw it looked pink in one video. Pink Himalayan??
either pink Himalayan or Redmond real salt
Hi Lisa! Thanks for this! How much salt did you add?
Marisa Martinez 2 teaspoons for her recipe :)
Can you add spices ?
Lisa, what kind of salt do you use? Thank you
i use pink Himalayan salt
Want to try all this but still need to get some things like that fermenting rubber lid thing! I am still a little nervous! Ugh!
oh don't be nervous! it's intimidating at first, but once you try it you'll be sad you waited to long to do it!
I dont know why but i get nervous about fermenting salsa
How do you store this? In the pantry? In the fridge once it's opened? Thank you.
Yes! Exactly that
Fridge
❤
Did I miss the salt for this recipe?
www.farmhouseonboone.com/lacto-fermented-salsa-recipe. It's in the recipe I linked
Anyone else have problems keeping the cilantro from escaping to the top?
77°...lord I would die
Haha! Yep. She said 82 in one of her sourdough videos! We. Would. Die!!! 🤣 (we live in Texas too and are originally from Louisiana and have even lived in the Middle East. Never could we ever survive high 70s and 80s in the house without killing each other! Lol 😂)
👀👂🏽YESSSSS
💕👍🏻
thats not salsa