The diets of every traditional society have included some kind of lacto fermented food. This salsa is as simple as preparing a salsa fresca with the addition of a little kombucha and then leaving it on the counter for 2 or 3 days to ferment. It is not only delicious but loaded with enzymes and probiotics which will enhance the digestibility of whatever you serve it on. Tomatoes are at the peak of their season right now so check out the farmers market for the beefiest, ripest tomatoes that you can find!
(makes about 3 cups)
- 1 red onion, peeled and finely chopped
- 2 large beefsteak tomatoes
- 1 medium red pepper, seeded and chopped finely
- 1 jalapeno pepper, seeded and minced
- 1 clove of garlic peeled and minced
- a hand full of fresh chopped cilantro
- 1 Tbsp. fresh lime juice
- 2 tsp. of pink himalayan salt
- 1/4 cup of kombucha
- a 1 litre mason jar
- a zip lock sandwich bag to make a weight
Combine all ingredients in a medium sized bowl. Mix with your hands to combine.
Scoop the mixture into a 1 litre mason jar. Press down gently with your hands until the veggies are submerged in liquid which will be a combination of tomato juices and kombucha.
Fill a zip lock bag about 2/3 full of water and then seal, pressing out the air as you seal it. You can alternatively use an air lock system if you have one or glass pebbles that sit on top of the mixture to keep it submerged.
Place the water filled bag on top of the salsa in the mason jar. As it settles it will press the veggies underneath the liquid which is crucial to avoid mold growing.
Allow the salsa to sit at room temperature for 2-3 days. The rate of fermentation will depend on the temperature in your kitchen. Taste it after 2 days. It should be slightly bubbly and have a fermented taste to it. If not, let it sit another day. When ready, remove the water filled bag, cap it with a mason jar seal and ring and store in the fridge until ready to eat!
Use it wherever you would an ordinary salsa!