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Fermented Peach and Corn Salsa
Fermented Peach and Corn Salsa
Rated 5.0 stars by 1 users
Summer brings abundant crops of sweet juicy peaches. While many people turn extra fruit into jam, the amount of sugar used to make them is not the healthiest way to preserve these edible gifts from Mother Nature.
Here's a fermentation recipe combining peaches with another abundant summer harvest, corn.
Chef Karen Wang Diggs
Ingredients
- 1 Tablespoon sea salt
- 2 cups filtered water
- 8 oz. (about 2 medium) organic firm peaches, cut into small cubes
- 8 oz. fresh organic yellow or white corn kernels
- 3 – 4 oz. purple onion, cut into small dice
- 1 small jalapeno, seeded, and thinly sliced
- 1 oz. fresh cilantro leaves
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1 cinnamon stick (optional)
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The Little Fermenter
EQUIPMENT
Directions
- Make a salt brine by dissolving the sea salt into the filtered water, mix well, and set aside.
- In a large (non-plastic) bowl, mix the cut ingredients together along with the cilantro leaves.
Put the mixture into your 1000 ml Le Parfait glass jar (which comes with your ChouAmi Fermentation Kit) and very gently tamper down the ingredients with a wooden spoon or sauerkraut pounder.
- Pour the sea brine over the ingredients until it reaches one inch above the top of the ingredients.
Add the cinnamon stick into the jar if using.
- Place your ChouAmi top according to the directions and allow it to ferment at room temperature for 6 – 7 days.
