Fermented Pico de Gallo

I stumbled on a new traditional food blog with tons of yummy ferment recipes that I have been using a lot and loving! I got this fermented salsa/pico de gallo from www.nourishedkitchen.com. Her photos are beautiful and her recipes are delicious! She makes fermenting easy and this recipe was even loved by my kids. I plan to at least double this batch next week and keep it on hand so my kids will eat more fermented foods. We eat Mexican at least once per week so I’ll be adding this to Taco Tuesday!

Fermented Pico de Gallo

Ingredients

• 8 roma tomatoes, diced
• 1 sweet yellow onion, diced
• 3 large cloves garlic, minced, or more to taste
• 1 jalapeno, seeded and diced, or more to taste
• 1 cup cilantro, loosely chopped, or more to taste
• juice of 1 lime
• 1 tablespoon course Celtic sea salt
• 1/4 cup starter culture (I used saurkeraut juice that I had on hand, but you can use the liquid from any ferment, or whey)

Directions

Chop tomatoes, onion, garlic, jalapeño and cilantro. Add to a medium sized mixing bowl.

Squeeze in juice of lime to the mixture. Add salt.

Mix well and taste. Adjust seasonings according to taste.

Let mixture sit for 15 minutes to let the salt help release more liquid.

Add starter culture. Mix well.

Pour mixture into a quart size Ball jar and press down firmly so juices come to top. Be sure to leave about an inch of headspace.

Add glass weight or water filled ziplock bag to the top so the salsa remains below the liquid. This will prevent mold on your salsa.

Place an airtight lid or an airlock lid on your jar.

Let sit outside of direct sun on your counter for 3 days. If using an airlock lid, there is no need to burp your jar. If using an airtight lid, burp (or open jar) once per day to release gases.

After three days, your salsa is done and can be eaten or stored in refrigerator for 2 months. If storing in the refrigerator, remove the glass weight and use a regular airtight lid.

I hope you enjoy!