Name: Lacto-fermented tomato and radish salsa
Prep time: 10 min
Total time: 10 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 250 ml baby tomatoes quartered; 160 ml celery stalks chopped; 160 ml radishes thinly sliced; 30 ml whey powder; 15 ml vinegar red wine; 5 ml garlic cloves, finely chopped; 5 ml sea salt; 1 red onion chopped; 1 green chilli finely chopped

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Ingredients (9)

250 ml	baby tomatoes — quartered
160 ml	celery stalks — chopped
160 ml	radishes — thinly sliced
30 ml	whey powder
15 ml	vinegar — red wine
5 ml	garlic — cloves, finely chopped
5 ml	sea salt
1	red onion — chopped
1	green chilli — finely chopped

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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.

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