Fermented Garden Salsa
I love coming up with new fermented side dishes, especially when they are made with cabbage.
I have been eating fermented foods for so long now that I find my body starts to crave fermented cabbage after awhile! My body cries out for the benefits of fermented foods.
Who would have thought?!
I was inspired to make this recipe after buying a container of “Garden Salsa” at Elawa Farms in Lake Forest, IL. Elawa is a beautiful historical farm that has a wonderful organic garden and interesting farmer's market full of fresh produce and freshly made kitchen items.
This salsa is so delicious…could be a salsa or a slaw. And whenever I try a delicious veggie dish, my first thought is always “How do I ferment this?”
Isn't that everyone's first thought? lol!
I looked at the ingredients: cabbage, jalapeno, pineapple, onion, lime, sugar…and thought I had the makings for an easy ferment!
I was right. It was easy and absolutely delicious! You could use it as a salsa, a topping for a wrap, a side dish, a salad…you choose!
I chose to grate the cabbage and other ingredients using the grating tool from my food processor. This made the final product more salsa like. If you are going to use this as a slaw type salad, a rough chop would be fine!
Does the topic of fermenting baffle you? We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide! Grab the eCourse and the guide here!
Fermented Garden Salsa with Pineapple
Ingredients
- 1/2 - 3/4 head of cabbage grated
- 1 jalapeño seeded and minced (more if you want spicy or leave in seeds!)
- 1/2 red onion grated
- juice of 1 lime
- 2 tbsp rapadura sucanant or other good sugar
- 1 tbsp sea salt
- 1 pineapple chopped small
- 1/4 cup whey or 1 tsp culture starter
- Filtered water if necessary
Instructions
- Mix all ingredients together in a mixing bowl.
- Place ingredients in mason jars (I used wide mouth 1 quart size and 1 pint).
- Really squish it all down and be sure the mixture is covered with the brine/liquid. Use a weight if necessary.
- If not, add filtered water until all is covered, leaving 1 inch head space.
- Tighten lid and leave at room temperature for 3-5 days.
- Transfer to the refrigerator and eat within a few months.
New to fermenting? Check out this tutorial on how to ferment at home!
Pin It!
This post is featured at:
Thank Your Body Thursday, Tasty Traditions
Oh, wow! That is my kind of ferment! I’d love it if you would share at our Healing With Foods blog hop! Hope to see you there! http://peelingbacktheonionlayers.com/healing-with-food-friday/