Lacto-fermentation: Salsa, Whey and Sour Cream

| 8/22/2011 11:23:00 AM

Tags: lacto-fermentation, canning, salsa, preserving, tomatoes, Becky and Andy,


Above, Liam sits and exudes joy for everyone. He's a good kitchen mate. It's a good thing, too. The family spent a good deal of time in the kitchen on Saturday. We had half a bushel of very ripe tomatoes needing to be processed and in our minds, there was only ONE THING we could do with them.

Lacto-fermented salsa. It's probably our most favorite home-preserved product out of everything we've ever tried canning.

We discovered this technique while reading a book called Nourishing Traditions, by Sally Fallon. In a sentence, this book changed the course of our very lives. Click the link. Buy it. Be forever changed...for the better!

Tonight, I'm going to give you our recipe, which is built for a sliding scale of quantities based on the harvest you are bringing in. The first time we made lacto-fermented salsa, we had our dining room table full of ripe, heirloom tomatoes and about two, 5 gallon buckets full of bell peppers.


9/18/2011 4:55:59 PM

I ended up trying a few jars with kefir, and the rest with doubled salt. I'll let you know how it went when I try the finished product. I ended up with almost 6 quarts of tomato juice after squishing out the seeds from the tomatoes and letting them drip in a colander. I couldn't bear to waste it, so I strained out the seeds and am attempting to make lacto-fermented tomato juice. I'll have to keep you posted on the outcome of this experiment also. I really appreciate you introducing this wonderful world of fermenting to me. I just picked up a copy of Nourishing Traditions from the library and am completely fascinated by it.

Becky and Andy
9/16/2011 3:47:07 PM

Ginger, our first year making this salsa, 2008, offered us no access to raw whey (or the milk to make it from). So we doubled the salt. The salsa preserved very well, though it was admittedly more salty than we were used to. However, we discovered that if we mixed up the jars in a bowl prior to serving/using, the saltiness would incorporate much better and became very pleasant to the pallet. I hope this helps you make your decision. I talked with my husband Andy on this and he said to try it with the kefir, but he is much more adventurous culinarily than I am! :-)

9/16/2011 1:15:48 PM

Thanks for your response, Rebekah. I'm just worried that the salsa will be too salty if I double the amount of salt, though I am quite a salt fiend. Has anyone tried doubling the salt, and if so, does it end up being too salty?

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