Living Foods: Fermented Salsa

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles

Cutting up the ingredients for this recipe invited anticipation.  It smelled refreshing especially

Fermented Salsa

with the cilantro.  It called for letting this salsa sit to ferment for two or three days.  With our current heat wave I lasted two days before opening!  I tried it with a piece of cod.  This was a nice combination and they paired well together.

I would however let the salsa sit for an extra day in my future batches.  It had a mild flavour and I am imagining with some extra time it would develop a stronger flavour.

The other interesting consideration is that the recipes are American and call for one gallon mason jars.  Not a big commodity in Canada.  This means adjusting the recipes to fit our jars.  The one I used to test this recipe out was a 750 ml which would need 5 jars to make up the gallon.  I adjusted the amounts to fit the 750 ml size jar I was using.  (1 gallon equals 3785.41 ml)

The great thing about playing with this recipe is that I was able to add more ingredients to the leftovers to make a black bean salad.

This recipe for Fermented Salsa will become a familiar one in our kitchen.


  • 1 large Tomato
    • I used my favourite which is Roma.  They didn’t have much flavour so I will go with a local brand that is riper in future.
  • 1/4 cup chopped Cilantro
  • 1/4 cup chopped Onion
  • 1 Jalapeno Pepper chopped
  • 1/2 medium Green Pepper chopped
  • Lime & Lemon juice to taste
  • Large Clove of Garlic Minced
  • 1 teaspoon Salt
  • Option:  1/4 teaspoon Whey (I just may have a use for some whey off my home-made yogurt!)


  1. Chop all ingredients and mix together with salt, whey, lemon and lime juices in a mixing bowl.  The salt will mix together with the juices from the veggies to create its own brine.
  2. Let sit in bowl covered for up to 20 minutes to let juices create brine.
  3. Add to jar ensuring that the *juice is higher than the veggies.
  • If you are using a regular mason jar and lid remember that you will have to release the air each day which is essentially burping the jar.
  • Glass Weights can be used to make sure veggies stay lower than the juice inside the jar.

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Here are the lids I purchased to make fermentation easier.  It came with a pump to burp the jars that makes it easy and  efficient.

Copyright 2014 – 2020  Living in Nature’s Love by Renee Lindstrom, GCFP,
Feldenkrais® Practitioner since 2007, Communication & Empathy Coach since 2004, Art of Placement  since 2000