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.
- 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
- Dice all veggies and add them to a plastic or metal bowl.
- Mix in the Cocokefir, lime, and salt well.
- Sanitize a 16oz. glass jar with a sealable lid.
- Add the salsa to the jar, pressing down as you go, to make sure the liquid covers the veggies during fermentation.
- Screw the lid on, seal side down, and let this sit on the counter for 2-3 days.
- Unscrew the lid slightly to release pressure, or burp, the salsa jar a couple of times a day.
- When the salsa is bubbly, it’s done fermenting. Place it in the fridge and store for 3+ months!
- please don’t be intimidated by this. if you can chop and mix things, you can make this
- please use glass, wood and plastic tools here. no metal except the lid of the mason jar
- oh, and you’re going to need a mason jar. I clean mine beforehand by boiling or rinsing with vinegar and very hot water
- 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!)
- do NOT store this on the counter once fermentation is reached. It will explode and you will have created a bomb 🙂