When left to ferment at room temperature for a few days, healthy lactic acid bacteria will start to develop. During the first 3 days or so, a strain called Leuconostoc mesenteroids (probiotic) takes the lead.
- 1.5 lbs (680 grams) organic, firm tomatoes; seeded and chopped
- 4 oz. (115 grams) purple onions, cut into small dice
- 1 - 2 jalapenos, seeded, and diced
- handful of fresh cilantro leaves, rough chopped
- 2 tablespoons fresh lime juice
- 1-1/2 teaspoons Celtic Sea Salt®, or similar quality salt
- 1 Tablespoon sauerkraut juice (optional)
Combine everything in a bowl and mix well. Transfer ingredients into a one-quart Mason jar. Place your Kraut Source unit onto the jar and secure according to directions.
Allow salsa to ferment in a cool spot, and away from sun, on your kitchen counter for 3 - 4 days. If it is very hot in your kitchen (80° F/26° C) don't go beyond 3 days. When ready, remove Kraut Source and place the standard Mason jar lid and ring on and store in the fridge.
(Will keep for at least 7 days.)
Note: The tomatoes should release enough liquid to cover the top of your salsa by at least an inch overnight. If not, simply add in a little brine. (Brine ratio = 1 teaspoon salt : 1 cup water)
Oops, you don't have a Kraut Source yet! Not a disaster, but you will have to make-do the old-fashion way by using a weight on the salsa or find a small jar that fits snugly into your mason jar and cover it up with a clean kitchen towel. Not nearly as trouble-free or elegant looking as
Kraut Source, but it will do for now.
This fermented salsa is delicious on chips, grilled chicken or eggplant.