Naturally Fermented Salsa



  • 1 medium onion, diced
  • 2 large tomatoes, diced
  • 1 medium green pepper, diced
  • 1 or 2 jalepeños, diced
  • Clove of garlic, minced
  • Handful of fresh cilantro
  • Lemon and lime juice to taste
  • One of the following:

  1. If using a starter culture, prepare the culture according the package instructions.
  2. Mix all the ingredients together including the salt, whey, or starter culture. 
  3. Place the salsa in a fermentation container pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid. (Add a bit of extra water if needed.)
  4. Ferment for 2+ days at room temperature.


Once the fermentation period is complete, the salsa can be removed to a storage container if desired. Store salsa in the refrigerator or root cellar.

Makes approximately 1 quart.




Naturally Fermented Salsa

Related Articles & Recipes


Related Products

Harch Fermenting Crock Fermenting Crocks
Caldwell Vegetable Starter Culture Caldwell's Vegetable Starter Culture
Wild Fermentation Sandor Katz Book Wild Fermentation

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address