Lacto-fermented tomato and radish salsa

A delicious, simple and beautiful!
 
recipe, salsa, fermented foods, ferment, radishes,
Image by:
Recipe from: 25 January 2016
Preparation time: 10min + Standing time
 
 

Ingredients

 
  • 250
    ml
    baby tomatoes, quartered
  • 160
    ml
    celery, chopped
  • 160
    ml
    radishes, thinly sliced
  • 30
    ml
    whey
  • 15
    ml
    red wine vinegar
  • 5
    ml
    garlic, finely chopped
  • 5
    ml
    sea salt
  • 1
    red onion, chopped
  • 1
    small green chili, finely chopped
Servings: Change Serving
 
 

Method

 
Stir everything together and place it in a sterilized jar (see note below). Cover with a lid.

Leave it on your kitchen counter, away from direct sunlight, for 3 days. Transfer it to the fridge where it can be stored for up to 2 weeks.

As a serving suggestion, serve the fermented salsa over creamy scrambled eggs with some crumbled feta and basil.

Tip:
To easily sterilize any glass jars wash them and their lids in some warm soapy water. Rinse them and place them in a preheated oven at 130°C for 15-20 minutes until warm and dry. If you are adding a hot mixture then the jar needs to be hot. If you are adding a cold mixture to the jar then the jar needs to be cooled as well. Close the jar with the lid while it cools to make sure you don’t add any more germs.

Notes:
A ruby-coloured fermented salsa that is packed with lactic acid and helpful enzymes that aid in digestion and general health of your intestines. The salsa becomes slightly fizzy, almost like a flat sparkling drink, and the flavour that develops is absolutely delicious!

Recipe reprinted with permission of Illanique van Aswegen.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
 

Read more on: salsa  |  ferment  |  recipe  |  tomatoes  |  fermented foods
 

NEXT ON FOOD24X

Lacto-Fermented mayonnaise

2016-01-25 12:13
 
 
 

Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

We're talking about ...

 
Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.