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Naturally Fermented Salsa

This salsa tastes so fresh and delicious, you'll never want to go back to salsa in a jar again.


  • 1 medium onion, diced
  • 2 large tomatoes, diced
  • 1 medium green pepper, diced
  • 1-2 jalepeños, diced
  • Clove of garlic, minced
  • Handful of fresh cilantro
  • Lemon and lime juice to taste
  • One of the following:
    • 2 teaspoons salt
    • 1-2 teaspoons salt and ¼ cup whey
    • 1-2 teaspoons salt and ¼ cup water kefir

  1. Mix all the ingredients together including the salt, whey, or finished kefir. 
  2. 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.
  3. Ferment for 2+ days at room temperature.


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

Makes approximately 1 quart.


Naturally Fermented Salsa

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