Peach Salsa Recipe
Tomatoes, peaches, onions, tomatillos, cilantro, salt. 🍴
Prepare: To prepare produce for fermenting, first chop &/or grate produce, throwing it all in a large bowl about the capacity of the jar in which it will ferment. Sprinkle salt on the chopped pieces of food in the bowl, mixing with your hands. As you add more food, sprinkle more salt and continue to coat & mix. The general rule of thumb is to use 1-3 tablespoons of salt to one quart of food to create a brine. As the salt sits on the food, it brings out the juices and the bowl will have extra liquid in the bottom by the time you are finished.
Pack: Be sure to add this liquid to the fermenting jar, pack the food in your jar, and top off the liquid by adding water until the water line is above the salted food packed in the jar. I started fermenting with a one quart Mason Jar, but I use a two quart Mason jar now that my family eats fermented vegetables regularly. Kraut Source makes a fermenting lid that will foolproof the fermenting process, ensuring a safely fermented jar of food for consumption. I always use one of their lids on my ferment jars.
Ferment: Fermenting jars of food can sit out on your kitchen counter for a few days to a week or two. Salsa ferments in two days, but I let kraut sit a week or two. It is completely fine to taste it, or eat it, at any time. Your goal is a salty mixture with a subtle fizzy tang.
Eat: Once your fermented food reaches a taste you like, store it in the refrigerator and eat it at you leisure. There are many recipes floating around Instagram, but I tend to use produce from my weekly Farm Box delivery, fresh, in-season produce. I have seen herbs added to ferment jars, as well. I eat it straight from the jar, in sandwich wraps, and on salads. Have fun & enjoy this extra healthy way to consume local fruits & vegetables.
Apple Kraut Recipe
Cabbage, apple, onion, cucumber, carrot, salt. 🍴
Pickled Green Tomatoes Recipe
Green tomatoes, nectarines, Walla Walla onions, salt. 🍴