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Fermented Salsa Recipe

Leeza Zurwick


This week we feature an additional use for water kefir grains and another way to add more strains of live probiotics and different fermented foods to your diet. This tangy fermented salsa takes minutes to prepare, starts fermenting overnight and is ready to eat in three days.

MAKES: approximately 1 quart jar


6 roma tomatoes diced

1 jalapeno diced

1 white onion, diced

2 cloves garlic, minced

1 squeezed lime juice

1/4 cup cilantro, finely chopped

1/4 cup water kefir first ferment

1 tbsp salt


Dice the tomatoes and put them into a bowl – along with any leftover juice.

Dice the remaining vegetables and add to the same bowl.

Pour the lime juice over the mixture.

Add salt and water kefir first ferment.

Mix well.

Pour salsa mixture into a jar and cover with a weight, ensure all the vegetables are submerged under the brine.

Keep liquid about an inch from the top of the jar. Once the fermentation begins, the liquid becomes very active and may spill over the top of the jar. If that begins to happen, remove some of the liquid.

Cover jar with a fermentation cover or with a lid, do not seal tight.

Leave on the counter for 3 days or until you are satisfied with the taste.

Place in the fridge. It will last there for up to three months.

This tangy fermented salsa is great with chips or as an accompaniment to any meal.

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