Saturday, June 26, 2010

Tiptoeing toward ferments

I finally felt daring enough to try the fermented salsa I made. I was a little apprehensive - not only because I don’t really like the ferment flavor (though with the diet change I’m learning to!) - but it had gotten a little mold on it because I didn’t keep all the stuff down below the liquid. I now know the cabbage end trick (using a cabbage chunk to push down all the chunky pieces.) But given the assurance that what was in the liquid should be fine, I scraped off the moldy bits and put it in the fridge. There is nothing hard about fermenting. For this salsa I merely dumped in a glass jar a little bit of salsa I had made, screwed the lid on tight, and let it sit at room temperature for 3 days. I didn’t even add any whey since there was already plenty of acid from the lemon juice, jalepeños, and tomatoes, and salt for flavor. And finally, after a week of it looking at me from the fridge door, I pulled it out and tasted a little bit on a cheese chip.


It wasn’t too bad actually. It tasted like salsa, just with more of a buzz and a tang and less of a burning jalepeño aftertaste. Different, but not so terrible that I couldn’t get used to it. I figure I'll dump a bunch on taco salad tomorrow.

I also ate a little of my sauerkraut. That almost tasted good! I learned from a friend of mine that if you put it thru the processor (which is MUCH faster!) it also gives it a better flavor. Seasonings help too. I tried out garlic and oregano in this batch. I think I’ll be able to get used to it and learn to really enjoy it. And eat my probiotics!

What are you fermenting?


  1. Thanks for your post. I am enjoying your blog. It has lots of good information. I am currently living in Denmark, and we are getting ready to move back to the states in 3 weeks. I will then attempt to ferment, and make meat stock when I get back.

  2. I just tried my first salsa today too. The flavor is exactly as you described it. Good to know because I was a tad bit unsure. I liked it much better when I added some fresh cilantro to it upon serving.


Let no corrupt communication proceed out of your mouth, but that which is good to the use of edifying, that it may minister grace unto the hearers. Ephesians 4:29

Related Posts with Thumbnails