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RECIPE: LACTO-FERMENTED PINEAPPLE SALSA

Recipe: Lacto-fermented Pineapple Salsa

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This pineapple salsa is tangy, spicy, fresh, and just a touch sweet. Serve it alongside grilled meats or vegetables, or as a dip for chips.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Fermented Vegetable Kit

Vegetables Fermented Vegetable Kit

Fermented Vegetable Kit

$40.99

Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!

This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.








INGREDIENTS:

  • 1 pineapple
  • 1 bunch cilantro
  • 4 green onions
  • 1 red jalapeno, seeded
  • 2 tsp. sea salt
  • ¼ cup whey or water kefir
  • ½ cup water

INSTRUCTIONS:

  1. Peel and core the pineapple. Dice into ¼-inch pieces and add to a medium-size bowl.
  2. Mince the cilantro, green onions, and jalapeño; add to the pineapple.
  3. Mix in sea salt, whey or water kefir, and water.
  4. Transfer to a quart-size fermentation vessel. The brine should come at least 1 inch above the level of the pineapple mixture. If it doesn’t, weigh the pieces of fruit and vegetables down with glass weights or another clean object. Seal the jar with an airtight lid or a lid with an airlock system. If using canning jar lids, be sure to burp the jars as needed during fermentation.
  5. Ferment 2 to 4 days at room temperature or until bubbly and fermented to your taste before transferring to cold storage.

    download our lacto-fermentation guide and recipe book