Fermented foods are all the “thing” right now. Actually, they have been for a little while, which makes me smile, as I grew up with fermented foods being a regular part of my diet. Think sauerkraut, yogurt, pickled cucumbers. I didn’t really think much about it at the time, as it was just part of how mum fed us.
Fast forward thirty odd years and here we are again.
I’ve had more than a few gut issues over the last few years and eating a small amount of fermented food has really helped in the healing process. If you are new to fermented food, start small. One teaspoon once a day with a meal. Slowly increase it over time.
I don’t make a lot of fermented foods but this fermented tomato salsa is particularly simple to make, and very yum. Plus, it keeps in the fridge for ages. I just found a jar that I reckon I made well over a year ago.
Fermented Tomato Salsa
What you need
- 2kg very ripe tomatoes, finely chopped
- 2 brown onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbs spoon of fine Celtic salt
- 1 heaped teaspoon cumin
What you do
Thoroughly mix all ingredients together in a bowl. Spoon the mix into a jar (wide-mouthed is best) and press down to remove all the air bubbles. You want a few centimetres of juice at the top of the jar. Make sure the jar you use has a lid, as you will need this after the ferment.
Place a weighted object (I use a smaller jar filled with water) on top of the mixture to keep it pressed down, so the juice stays above the solid mix.
Pop the jar/s in a larger bowl or a on a deep baking tray and leave it to ferment – two to three days in a Brisbane summer; up to five or six days in winter.
Once the salsa has fermented, remove the weight you have used, close the jar using its lid and store in the fridge.
I serve it as a dip with crackers, on nachos and all other Mexican style foods, with grilled/roast meat, with salads, on a wrap. Its uses are endless!
Do you eat fermented foods? What are your favourites?