Lacto Fermented Mango Salsa

Making Lacto Fermented Mango Salsa is much easier than you would think! By using water kefir and letting it sit on the counter to ferment, you get an easy, DELICIOUS and homemade salsa that stays good for months.

This post has been sponsored by GT’s Living Foods. As always, all thoughts and opinions remain my own and thank you for supporting Miss AK!

Hi I’m Allie and I like fermented foods. When I first discovered kombucha and started brewing it in our house, my husband was like – “dude, what are you growing in the closet? Is this the little shop of horrors?”. About 2 months later I caught him sipping on a bottle with his buddies around the campfire saying things like “no dude, this stuff is good for your digestion and it kinda tastes like ginger ale”. Sweet freakin’ victory was mine.

After that, he sort of got used to the weird things that show up in the corner of the counter like sourdough, pickled carrots, whatever. It’s kind of addicting and I’d like to ferment more. This summer, I started making my own lacto fermented salsa. If you’re wondering what lacto fermented means the lacto is just referring to the bacteria that ferments the produce. Here’s an article I like.

You can do lacto fermenting with fruits and veggies in a variety of ways but I really have been loving using GT’s CocoKefir in my salsa. It helps provide the needed bacteria and I have a perfect salsa in about 2 days. The flavor is subtle, a tad bubbly, and just really fresh. To me, it just tastes like the flavors have had enough time to marry properly. And the mango in here – TO DIE FOR, y’all.

A few things:

1. please don’t be intimidated by this. if you can chop and mix things, you can make this
2. please use glass, wood and plastic tools here. no metal except the lid of the mason jar
3. oh, and you’re going to need a mason jar. I clean mine beforehand by boiling or rinsing with vinegar and very hot water
4. once this is done fermenting, you can store this salsa in the fridge for 3+ months. it will not last this long, you’ll devour it but just sayin’ (or you could make tons of batches and save!)
5. do NOT store this on the counter once fermentation is reached. It will explode and you will have created a bomb 🙂

Lacto Fermented Mango Salsa

Making Lacto Fermented Mango Salsa is much easier than you would think! By using water kefir and letting it sit on the counter to ferment, you get an easy, DELICIOUS and homemade salsa that stays good for months.

• Author: Miss AK
• Prep Time: 10 minutes
• Cook Time: 2 days fermentation time
• Total Time: 0 hours
• Yield: 16 oz. 1x

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Ingredients

• 2 Roma tomatoes, diced
• 1 mango, peeled and diced
• 1 small onion, diced
• 1–2 jalapenos, diced (remove the seeds for mild)
• 3 Tbsp. GT’s Pure CocoKefir (unflavored) – or plain water kefir
• 1 lime, juiced
• 1 tsp. salt

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Instructions

1. Dice all veggies and add them to a plastic or metal bowl.
2. Mix in the Cocokefir, lime, and salt well.
3. Sanitize a 16oz. glass jar with a sealable lid.
4. Add the salsa to the jar, pressing down as you go, to make sure the liquid covers the veggies during fermentation.
5. Screw the lid on, seal side down, and let this sit on the counter for 2-3 days.
6. Unscrew the lid slightly to release pressure, or burp, the salsa jar a couple of times a day.
7. When the salsa is bubbly, it’s done fermenting. Place it in the fridge and store for 3+ months!

Notes

1. please don’t be intimidated by this. if you can chop and mix things, you can make this
2. please use glass, wood and plastic tools here. no metal except the lid of the mason jar
3. oh, and you’re going to need a mason jar. I clean mine beforehand by boiling or rinsing with vinegar and very hot water
4. once this is done fermenting, you can store this salsa in the fridge for 3+ months. it will not last this long, you’ll devour it but just sayin’ (or you could make tons of batches and save!)
5. do NOT store this on the counter once fermentation is reached. It will explode and you will have created a bomb 🙂