Yellow Cherry Tomato Salsa (Lacto-Fermented)

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This has been a GREAT year for tomatoes. Particularly cherry tomatoes at our house. So, naturally, I had to find some way to ferment them! 

I've been bring this salsa to the classes I teach on fermentation and it's a HUGE hit. It's slightly fizzy, salty, slightly sweet and slightly spicy. Just perfection in a jar. Enjoy!

Lacto-Fermented Yellow Cherry Tomato Salsa

Yield: 1 quart

Ingredients:

• 5 cups yellow cherry tomatoes
• 1 small yellow onion finely chopped
• 2 medium cloves garlic, minced
• 5 peppers (more or less to taste, your own type preference)
• 1/4 tsp black pepper
• 1/8 tsp hot chili flakes
• 1 Tbs Celtic sea salt (where to find)

Equipment:

• large cutting board
• large mixing bowl
• spoon
• regular size quart mason jar and lid

Directions: Cut cherry tomatoes into small pieces, dice onion, garlic and peppers, add seasons. Place all ingredients in a bowl and stir well. Transfer to a regular quart size jar (NOT wide mouth), press down until the juice covers over the ingredients. Cover with lid and leave at room temperature for 2 days. Transfer to refrigerator. We enjoy it within two weeks, though it probably could stay good for longer... it just never lasts that long...

Step-by-step picture instructions:


Harvest your beautiful golden cherry tomatoes, and wash thoroughly, removing stems. 

Measure four (heaping) cups worth and set aside. 

Cut tomatoes into small pieces. I do approximately 8 pieces per 1 tomato.... It's easier to eat with chips when the pieces are smaller, but I still like chunky salsa...

Finely mince garlic.

Finely mince peppers. I've used different kinds. Pictured is a hungarian black pepper. You can use whatever kind of pepper you like and, more or less depending on how hot you want your salsa... 

Place all ingredients (including spices and salt) in a large mixing bowl.

Mix thoroughly. Carefully spoon into a regular mouth quart-size mason jar. 

Leave at room temperature for 2 days. Transfer to refrigerator. We enjoy it within two weeks, though it would stay good for longer... it just never lasts that long... Enjoy!

Wanting to learn more about FERMENTATION? 

Check out these books I use and love!

Wanting to have on hand a simple guide to all things fermented? This is THE book for your kitchen. The Complete Idiot's Guide to Fermenting Foods covers the basics of everything from simples cheeses, meats, vegetables, fruits, sourdough, simple beer, kombucha and much more. The recipes are very easy to follow, and most contain variations to give you room to play end experiment. I reference this book ALL the time for both information as well as recipes. I cannot recommend it highly enough. If you could only have one book on fermentation, this is the one I would suggest. 

This book, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the Worldby Sandor Katz (author of Wild Fermentation) will take your grasp of fermentation to the next level and beyond. It is a veritable tome of fermentation knowledge. This is not the book to have if you are looking for recipes. It is however the book to have if you want to know a little more about all things fermentation. It contains history, lore, science, and a cultural overview as well as tips for making and selling ferments. I love this book. I use this book both as a reference for information and for kitchen inspiration.

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Homeis your go-to book for learning about beverage ferments. It covers everything from homemade ciders to beer, wine, kombucha, soda pop and much more. As the cover shows, it has absolutely gorgeous images that will inspire you! The recipes are laid out in a straightforward manner, and there are trouble-shooting sections that are very helpful when you have questions or when something doesn't go quite the way you thought it would in your fermentation kitchen.

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