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Fermented Corn and Tomato Salsa
Fermented Corn and Tomato Salsa
Rated 3.0 stars by 3 users
Corn and tomatoes are the glories of the summer vegetable garden. And who doesn't like a spicy salsa? So, let's combine these two stellar vegetables together with a hit of chili peppers, AND lacto-ferment everything to make a tantalizingly piquant and probiotic-packed salsa!!!
Equipment:
knife and cutting board
non-plastic mixing bowl
Chouami Fermentation Top
750 ml Le parfait FW glass jar
sauerkraut pounder or rolling pin
Note: The quantities for this recipe will fill a 750ml Le Parfait FW jar. You can easily scale up the quantities to fit the 1000ml jar which comes with your Chouami Fermentation Kit
(See additional notes at the end of the recipe.)
Chef Karen Wang Diggs
Ingredients
- 15 grams (about 3 leveled teaspoons medium grind) sea salt
- 2-1/2 cups filtered water
-
6 oz. (170 grams) fresh organic corn kernels
-
6 oz. (170 grams) firm red tomato (seeded and chopped)
-
2 oz. (60 grams) purple onion, diced
-
1 Jalapeno or Serrano chili, seeded, and chopped
-
1 oz. (28 grams) fresh Cilantro leaves
-
1 Tablespoon fresh lime juice (optional)
Directions
Dissolve sea salt in filtered water to make the brine. Set aside.
- Place all the other ingredients in a medium (non-plastic) mixing bowl.
Pack the mixed ingredients into your Le Parfait FW glass jar, and tamp everything down, firmly but gently, with a sauerkraut pounder or the end of a rolling pin.
Pour the salt brine over the ingredients until the brine covers the top of the ingredients by about one inch (2.5 cm)
- Secure your ChouAmi fermentation top according to directions.
Allow to ferment at room temperature for 7 – 10 days.
(Keep the jar away from direct sunlight.)
Recipe Note
If you want to scale this recipe up to fill the 1000 ml Le Parfait FW jar, increase the quantity of the corn and tomato by 2 oz. (60 grams) each, and increase the purple onion by 1 oz. (28 grams). Add in another Jalapeno or Serrano chili if you like it hot!
