Can I make my own fermented food? Of course! Friday Ferments will give you some great ideas to start your own kitchen experiments.
This Tomato Salsa smelled sooo good I ate some the day it went into the fridge, but it is even better when left in the fridge for another week or two 😆💕
- 6 tomatoes 🍅
- 3 peppers 🌶 hot or capsicum it’s up to your taste,
- 1 bunch of spring onions,
- 6 cloves of garlic, 1/2 cup of chopped flat leafed parsley,
- 1 cup sauerkraut juice (Buy here).
If you are not a fan of tomato skin peel it off. I don’t mind it and I’m lazy so I left the skin on, Roughly chop the tomato’s, peppers (remove seeds) spring onions, garlic and parsley.
Add salt and pepper to taste, Pack everything into a mason jar, pour the kraut juice over the salsa leaving at least 2.5 cm headroom.
Cover with a cloth or loose lid so no bugs get in leave on the bench for 3-5 days. Stir once a day, and taste after 3 days. If it has a bit of fizz place in the fridge to keep fermenting for at least another 2 weeks