Comments on: Lacto-fermented Roasted-Tomato Salsa *

By: Probiotic Chicken Potato Salad with Salsa Dressing «

Probiotic Chicken Potato Salad with Salsa Dressing « — Thu, 12 Jan 2012 19:42:14 +0000

[...] 1 cup fermented salsa [...]

By: Toni Legates

Toni Legates — Sun, 08 Jan 2012 22:43:28 +0000

Hi,
Could you use a few tablespoons of homemade Kraut juice instead of whey to get your ferment started. I’m not a big fan of whey…

Thanks ,
Toni

By: Shannon

Shannon — Wed, 12 Oct 2011 19:32:23 +0000

Canning this salsa is not recommended, in-fact I do not recommend “canning” period really. All canning will kill the bacteria, enzymes, etc. in the food.

By: Calvin King

Calvin King — Wed, 12 Oct 2011 04:36:42 +0000

Would it be possible to can this salsa in a water bath or does that have a negitive effective on the good bacteria?

By: Shannon

Shannon — Fri, 20 May 2011 15:18:42 +0000

Glad it was so enjoyed.

The salsa goes really fast here as well.

By: Kim

Kim — Thu, 19 May 2011 17:46:23 +0000

The first time I made this salsa, I splurged on some beautiful organic tomatoes, expecting that a big two quart jar would last at least a month. This salsa recipe is SO good, my husband scarfed it all down in a week. I am making another batch (thank goodness tomato season is almost here), but this time I’m doubling it. Hopefully it will last two weeks. Thanks!

By: Corn with Fermented Salsa (Use Up Leftover Milk Solids) «

Corn with Fermented Salsa (Use Up Leftover Milk Solids) « — Thu, 07 Apr 2011 13:08:55 +0000

[...] cup fermented salsa (I like this roasted tomato recipe, although I have to cook the onions–I won’t eat them [...]

By: Shannon

Shannon — Tue, 31 Aug 2010 14:19:52 +0000

You could use another 1/2 to 1 Tablespoon of salt, but in my opinion it would taste much too salty for a salsa.

By: Nancy

Nancy — Tue, 31 Aug 2010 00:40:57 +0000

This salsa sounds wonderful! I’ve really been getting into raw foods lately, guess roasting the veggies would rule out all raw… but it sure sounds so good that way! I was wondering, is there any way you can make salsa without the whey and just use salt? Or would you have to use too much salt to get it to ferment?

By: Shannon

Shannon — Tue, 24 Aug 2010 17:43:43 +0000

The salsa should last at least one month after opened, possibly more like two or three. After that is has a tendency to get too fizzy. Fermented salsas do not last as long as other vegetable ferments because tomatoes are really more like a fruit.

Ferments need to be kept in cold storage to slow the fermentation process and keep them fresh. If you have a root cellar or crawl space that is cool enough, that should work fine. But make sure it is at least 50 degrees… closer to 40 is even better.

I do not have a place like that to keep my ferments, so they are always put in the fridge at my house.