This time of the year I have a lot of tomatoes ripening fast. Salsa is a favorite of mine. Since I am trying to eat more fermented food, I decided to give this recipe a try. YUMMY! I thought the taste would be sour, but it isn’t. A little tangy.
FERMENTED SALSA RECIPE
3 pounds ripe tomatoes chopped
½ cup chopped cilantro
½ cup chopped onion
½ Jalapeno Pepper (with seeds) chopped or more if you like it spicier
1 cup chopped sweet bell pepper
2 tsps. minced garlic
2-3 tsps. sea salt
1 tsp. cumin
1 tsp. dried oregano or 3 tsp. chopped FRESH oregano
1 lime (juice from 1 lime)
½ cup WHEY
I use a food processor for ½ of the ingredients, this will make a finer and juicer blend. Then I mix in by hand, the other ½ of the chopped mixture. It gives the salsa a CHUNKIER texture. Fill jars with salsa, leaving an inch of space at the top. Push down the veggies. Make sure there is enough liquid to cover all the veggies. Put cover on. This is important for the fermentation. Leave jars on the counter and cover the jar with a towel (darkness) for two days. You will notice little bubbles forming. This is normal. After the two days refrigerate. This salsa fermentation will keep for at least 6 months in the refrigerator.
NOTE: All seasonings are to your taste.
FERMENTED RAW SAUERKRAUT – HOMEMADE, INEXPENSIVE & HEALTHY
Never did I think I would be making homemade sauerkraut. I have eaten and liked canned processed sauerkraut for years. I stumbled across a video on fermented sauerkraut while researching how to get my ‘gut’ flora in balance, good bacteria & bad bacteria. I have always had stomach and digestive problems. Sinus, eczema and allergies. In the research of eating fermented cabbage some of the benefits they mentioned were: improved digestion, promotes a healthy immune system, it is a pro-biotic food (like yogurt), loaded with vitamins & enzymes, controls sweet cravings, it is alkaline and very cleansing. The list goes on and on. I am convinced that most health issues stems from our gut and I want to get mine right. I asked myself, “how does FERMENTED RAW SAUERKRAUT taste compared to the canned? I purchased a pint of organic raw fermented sauerkraut. I was SHOCKED at the price of $9.99. There were some even more expensive. Now I knew I was going to make it myself, since I eat about ¼ cup before my meals and sometimes as a snack. It tasted GREAT. I know some of you are don’t like sour, but I do. It can be an acquired taste. FERMENTED RAW SAUERKRAUT is way better than canned. Not as salty, mushy or sour. You can control these flavors by how long you ferment. There are fermenting kits you can purchase. My Grandma made her sauerkraut at home, so I decided to give it a try. I think she is smiling down on me and saying, “You go girl”. Well maybe not that phrase. But I am sure she is happy with me. Here is how I make RAW FERMENTED SAUERKRAUT. Make sure your area & supplies are VERY CLEAN.
Read More Read More