Fermented Salsa with Kumquats & Garlic

Directions

1. Dissolve the Celtic Sea Salt in filtered water. If you do not have a good quality water filter, then bring water to a boil for a few minutes, add salt to hot water, and allow to return to room temperature before using.

2. Place the remaining ingredients into the Le Parfait 500 ml jar.

3. Pour the brine into the jar until the brine is about 1 inch (2.5 cm) above the top of ingredients.

4. Assemble ChouAmi onto the jar according to directions. Allow to ferment for at least 10 days and up to 3 weeks in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.

5. When ready to make the salsa, drain the contents and reserve the brine for other uses. Chop up the kumquats and garlic, removing the kumquat seeds as you find them. Then add in a good handful of fresh cilantro, if using, and mix well. You can also drizzle a little extra virgin olive oil as desired.