Lacto-Fermented Salsa

   Lacto-fermentation is a fairly new thing in our house. When I first heard of it, I thought, "That is gross; there is no way I'm eating rotten food!" But when a friend that had started making it gave us a jar, I decided I would go ahead and give it a try since it has good health benefits. It really isn't even bad! You can use many different kinds of vegetables, such as cucumber (this tastes a lot like pickles), zucchini, or cabbage (this, I'm sure, would be similar to sauerkraut). My favorite way is to make salsa and ferment that. It tastes very salty, but that is the important ingredient in this recipe. Since you don't can it, salt helps preserve the vegetables while they are fermenting. There is a big difference between fermented and rotten! :) I just made a batch Tuesday, so here is my recipe.

Lacto-Fermented Salsa

4 medium sized tomatoes

1 green pepper

2 jalapeno peppers

1/2 onion

1 tablespoon chili powder

1 teaspoon cumin

1 1/2 tablespoons salt

Chop all the vegetables. Add spices and stir well. Fill pint canning jars, leaving about 1"-1 1/2" head-space. Fill the rest of the way with water. Wipe off the outside of the jar and screw lid on tightly. Store in a cool place for about 2 weeks. Fermentation will take place and it will be ready to eat then, but it should last for several months. After opening the jar, store it in the refrigerator. Makes 3 pints.

You can add more jalapenos and spices to taste. I thought since this was supposed to be healing for my gut, I shouldn't make it too hot.

Lacto-fermentation helps replace the good bacteria in your gut.