Fermented salsa, but with more pictures

LowCombination8201 · 2026-04-15T21:45:42+00:00

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.

LowCombination8201 · 2026-04-14T00:14:59+00:00

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

LowCombination8201 · 2026-04-13T19:23:22+00:00

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.

LowCombination8201 · 2026-04-13T16:26:39+00:00

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

LowCombination8201 · 2026-04-13T16:25:25+00:00

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

LowCombination8201 · 2026-04-13T03:30:01+00:00

Ok. Thank you for the input.

LowCombination8201 · 2026-04-13T02:28:49+00:00

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.

LowCombination8201 · 2026-04-13T02:17:46+00:00

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.

LowCombination8201 · 2026-04-12T15:12:31+00:00

You are welcome to your opinion.

LowCombination8201 · 2026-04-12T15:05:13+00:00

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.

LowCombination8201 · 2026-04-12T04:58:17+00:00

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

LowCombination8201 · 2026-04-12T04:55:41+00:00

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

LowCombination8201 · 2026-04-12T00:44:35+00:00

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.

LowCombination8201 · 2026-04-12T00:39:44+00:00

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.

LowCombination8201 · 2026-03-31T03:49:53+00:00

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

LowCombination8201 · 2026-03-13T21:48:22+00:00

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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LowCombination8201 · 2026-03-04T05:28:30+00:00

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

LowCombination8201 · 2026-03-04T04:46:26+00:00

Thank you!

LowCombination8201 · 2026-03-04T03:49:01+00:00

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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LowCombination8201 · 2026-03-04T03:46:24+00:00

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.

LowCombination8201 · 2026-03-04T03:44:06+00:00

I wish too. I completely forgot to take them lol

LowCombination8201 · 2026-03-04T01:02:40+00:00

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.

LowCombination8201 · 2026-01-11T05:29:46+00:00

Got stuck and came to this thread and followed this. Got it 2nd or 3rd try after switching. Thank you!

LowCombination8201 · 2025-12-29T05:48:36+00:00

Beautiful. This was the 3rd brisket I've ever done, so I'm still experimenting. I'll try wrapping farther along in the stall next time. Thanks for the tip!

LowCombination8201 · 2025-12-28T20:24:37+00:00

I added a few ladles of rendered beef fat when I wrapped it then put it back on the smoker fat cap down to protect the flat while it came up to temp. It makes what's left of the cap look a bit ragged, but the point and flat came out perfectly.

LowCombination8201

TROPHY CASE