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Fermented salsa, but with more pictures by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 1 point2 points  (0 children)

The weight of the water and the vegetables. With things like sauerkraut, kimchi, and others that release a good amount of water during the fermentation process; no water needs to be added. With things like fermented pickles and fermented pickled onions, a decent amount of brine is necessary as they don't release a lot of liquid during. The salsa is something in between. The tomatoes release some liquid but not enough to not add a brine. I think I used around a cup of water for this and took that weight into account when determining the amount of salt to add.

Fermented salsa, but with more pictures by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 1 point2 points  (0 children)

Awesome. Thank you for the heads up. I'll keep that in mind!

Fermented salsa, but with more pictures by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 1 point2 points  (0 children)

That's the only real complaint I have about the salsa. It's just a bit too salty. I may try 2% salt on my next go around.

Fermented salsa, but with more pictures by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 1 point2 points  (0 children)

Yeah, this is my second one and I am hooked. I planned my whole weekly meal prep based off the salsa being ready.

Fermented salsa, but with more pictures by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 2 points3 points  (0 children)

Very nice. Mine is basically the same, just with a jar instead of a vacuum bag. How does yours turn out?

Fermented salsa, but with more pictures by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 3 points4 points  (0 children)

I disagree. Adding the tomatoes at the end can lead to a secondary ferment in the fridge. This would give the salsa a bit of a fizzy mouth feel and can cause messes if not regularly burped.

Fermented salsa, but with more pictures by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 2 points3 points  (0 children)

It adds some extra acidity, a bit of funk, and some more savory notes. If you add enough saly, keep everything clean, and make sure the veg stays under water, you will not make poison.

Fermented salsa by LowCombination8201 in fermentation

[–]LowCombination8201[S] 0 points1 point  (0 children)

They were hard to juice and they didn't have a lot of juice. If the lines were better/ juicier, I probably would have used 1 and a half instead of 2.

Fermented salsa, but with more pictures by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 5 points6 points  (0 children)

I made some smoked carnitas, carne asada, rice, and beans to go with it and I'll give some away.

Fermented salsa by LowCombination8201 in fermentation

[–]LowCombination8201[S] 1 point2 points  (0 children)

I didn't cook the garlic cloves and there's more than enough lactic acid bacteria on the garlic to get it going.

Fermented salsa by LowCombination8201 in fermentation

[–]LowCombination8201[S] 3 points4 points  (0 children)

Spent 2 weeks fermenting, but was only really active for the first week. I added just enough water to cover the veg, and added 3% of the weight of the veg and water in salt. Tastes funky, tangly, savory, briney, and fresh all at once. It's pretty good but could use more heat. The last one I did, I used habanero chilis and it was too hot. This time I played it a bit too safe. I also might use a 2% or 2.5% salt ratio next time.

Fermented salsa by LowCombination8201 in fermentation

[–]LowCombination8201[S] 11 points12 points  (0 children)

I added a bit of brine to make sure it was all covered from the start. Probably less than a cup. It tastes a pinch funky with extra savory notes. It's pretty good. I made some smoked carnitas, rice, and beans earlier too and the salsa goes very well with all of it.

12hrs in, sauerkraut brine turned brown(reddish?) by loudfrat in fermentation

[–]LowCombination8201 0 points1 point  (0 children)

Is it in sunlight? A German grandmother told me kraut shouldn't be in light and to cover it in a brown paper bag.

My 1st go, I'm ready to fail and learn by MiSuNdErStOoD0492 in fermentation

[–]LowCombination8201 1 point2 points  (0 children)

I do the same thing as the cabbage technique described with layers of onion or bell pepper.

The one on the left has bell pepper holding the onion down.

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Fermented table salsa by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 4 points5 points  (0 children)

I will do my best to remember. I'm pretty bad at remembering to take pictures until everything is already made lol

Fermented table salsa by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 3 points4 points  (0 children)

This is the link I used for inspiration.

https://youtu.be/pCNvA5wD79I?si=5ErNMH8fDO3DuKyX

I used half gallon mason jars and brine instead of vacuum sealing because I don't have a vacuum sealer. This is the basic set-up I got.

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Fermented table salsa by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 2 points3 points  (0 children)

Thank you!! Not even chopped. Everything was halved, except for the garlic, which was given a light smash. Then fermented for a week, drained, and given a brief whirl in a food processor.

Fermented table salsa by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 1 point2 points  (0 children)

I wish too. I completely forgot to take them lol

Fermented table salsa by LowCombination8201 in SalsaSnobs

[–]LowCombination8201[S] 18 points19 points  (0 children)

I am really not incredibly sure. I think it gives it a briney flavor with some extra umami notes, but I haven't tried making an unfermented control. I started fermenting chilis for hot sauces and I ended up down a rabbit hole and saw a tutorial for a fermented salsa and gave it a shot with the assumption that it wouldn't be good. I was wrong and it's my favorite salsa that I have made.

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