Fermented Salsa


2 Litre Flip Top Jar cleaned with vinegar and rinsed

3 Punnets Perino or Grape tomatoes sliced in half

2 Medium Red Onions slices

2 Large Red Capsicums sliced into 2-3cm battons

Chillies to Taste diced

2 Large Cloves Garlic diced

1-2 Tsp Whole Cumin Seeds

1 Tsp whole Coriander Seeds

1 TBS Salt per Kilo of Fruit & Veg

Water to cover


Layer the fruit and veg etc in order of

1 punnet of sliced tomatoes

1 onion

1 clove garlic

Sprinkle cumin and coriander seed

1 capsicum

1 punnet of sliced tomatoes

1 onion

1 clove garlic

Sprinkle cumin and coriander seed

1 punnet of sliced tomatoes

Chopped chillies as wanted or omitted

1TBS Salt

Push down on the mix

Top up with water to cover and loosely clip the lid

Ferment for at least 7 days checking every day and stirring the top to make sure water is covering and top up if it spills out. Making sure it’s smells fresh and spritzy. If it grows a white covering it is Kham yeast and it can be scraped off and continue to keep the solids under the fluid.

If it smells off and has mould something has gone wrong. I’ve never had this happen.

Once completed either add to salads etc. Beginners may find the tomatoes a bit mushy. I like to blitz it up as a spicey sauce to used as a salad dressing, a pizza sauce or topping to Mexican delights such as Tacos 🌮 😋


I blitz it up after checking it everyday and nibbling at the onion which is divine and leading me to a whole other recipe to come. I ended up adding a bit of the fermenting water because it adds so much to the flavour and I found it delish on its own.

Copyright JKranz 2021


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