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Lacto-fermented tomato and radish salsa

Recipe from: 25 January 2016
recipe, salsa, fermented foods, ferment, radishes,

Ingredients 9
Servings 2 cups
Time 10min + Standing time


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


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.

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.

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


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