This recipe makes 1 pint.

Ingredients for Fermented Mango Salsa:

• 2 diced Roma tomatoes.
• 1 peeled and diced mango.
• 1-2 diced jalapenos (remove the seeds for a mild salsa).
• 3 tablespoons of plain water kefir.
• 1 juiced lime.
• 1 teaspoon of Celtic Sea Salt for making the brine (or salt from another premium brand).

Directions for Fermented Mango Salsa:

1. Dice all the veggies with the mango and mix them together in a bowl.
2. Add the kefir, lime juice, and salt.  Mix well.
3. Add the salsa mix to a clean 1 pint jar, pressing down as you go.  Make sure the salsa is below the liquid.
4. Use some sort of weighty object to hold the salsa under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
5. Remove the cup and wipe off any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until snug.
6. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
7. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the salsa is sour enough for you. If it is not, just add a day and re-check.
8. After fermentation is complete, remove the fermenter lid, cup, and airlock and replace with a Storage Lid.  Then store your salsa in your refrigerator, because if you don’t, the fermentation process will continue.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Mango Salsa appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

– Recipe by Bill Hettig

Ingredients for Gazpacho-Salsa Soup: – the quality of the results is tied to the tomatoes.  If you can’t use vine ripened tomatoes, use a tomato-vegetable juice and thin to a loose pancake batter consistency.

• 1/2 cup of artisan bread, stale, crusts removed, and in large chunks
• 1/2 pound of ripe tomatoes.
• 2/3 cup of cucumbers, peeled, seeded, and chunked.
• 2 cups of Lone Star Salsa starter.
• 2 teaspoons of Soy Sauce.
• 3 tablespoons of high quality olive oil.

Directions for Gazpacho-Salsa Soup:

1. Place bread chunks in a bowl; soak in water for a minute.  Squeeze out water and add to a blender jar.
2. Prep remaining ingredients and add to the blender jar; puree for a few minutes. You may need to blend in a couple of batches.
3. Refrigerate for a couple of hours to develop flavor. Serve your Gazpacho-Salsa Soup cold.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Gazpacho-Salsa Soup appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes two quarts.

– Recipe by Bill Hettig

Ingredients for Fermented Salsa Base:

• One pound and a half of diced tomatoes, seeds removed.
• One pound total of cut Celery, Onion, and Green Pepper.
• One teaspoon of cumin.
• One teaspoon of black pepper.
• One teaspoon of coriander seeds.
• One teaspoon of oregano.
• One tablespoon of Celtic Sea Salt or other premium brand for the brine.

Directions for Fermented Salsa Base:

1. Place chopped veggies, coriander, cumin, black pepper, and oregano in a bowl.
2. Stir to blend your ingredients.
3. Load your blend into a half gallon wide mouth jar, tamping lightly until two inches from the jar lip.
4. Make your salt water brine solution. To do this, dissolve your salt in filtered water at a ratio of one tablespoon of salt to every two cups of water for this two quart batch.
5. Fill your jar with this brine solution until about one inch from the jar lip.
6. Use some sort of weighty object to hold the salsa base under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on until its snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the salsa base is sour enough for you. If it is not, just add a day and re-check.

Enjoy your probiotic enriched Fermented Salsa Base!  For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Salsa Base appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

The recipe makes 1 quart.

– Recipe by Bill Hettig

Ingredients for A Maize ‘n’ Salsa:

• 1 pound of corn niblets (4-5 medium ears) or frozen corn niblets, thawed.
• 1 cup of scallions.  Dice them small, with the white and green potions.
• ⅓ cup of jalapeño chiles (2-4), with some seeds and rib removed, diced small.
• ⅓ cup of dried tomato halves, diced small.
• 1 teaspoon of grated lime zest.
• 2 tablespoons of lime juice.
• 4-6 teaspoons of chili powder (to taste).
• 2 tablespoons of aged brine, from prior batch of fermented veggies.
• 1 tablespoon of Celtic Sea Salt or other premium brand for additional brine.

After four day fermentation:

• 2 tablespoons of olive oil.
• 2 tablespoons of fresh cilantro, chopped.
• 2 teaspoons of honey or sugar. (optional)
• Pepper, fresh ground.
• Hot sauce served at the table.

Directions for A Maize ‘n’ Salsa:

1. In a large bowl combine the corn niblets, scallions, jalapeños, and tomatoes. Toss with lime zest, lime juice, and chile powder.
2. In a clean 1 quart jar, pack the mixture until about 2 inches from the jar lip.
3. Make your salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 1 tablespoon of salt to 2 cups of water for this one quart batch.  Make sure to include your 2 tablespoons of aged brine in this.
4. Fill your two quart jar with this brine solution until about one inch from the jar lip.
5. Use some sort of weighty object to hold the A Maize ‘n’ Salsa under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
6. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on until its snug.
7. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
8. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the A Maize ‘n’ Salsa is sour enough for you. If it is not, just add a day and re-check.
9. Add your after fermentation ingredients, and serve!

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post A Maize ‘n’ Salsa appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes 2 quarts.

– Recipe by Bill Hettig

Ingredients for Fermented Lone Star Salsa:

• 4 cups of jalapeno chiles (20+ large), seeded, deveined, and finely diced.
• 2 of cups onions or scallions, finely chopped.
• 4-5 cups bell peppers, green or mixed, finely chopped.
• 4 tablespoons of chopped garlic (10-12 cloves).
• 1½ cups of celery, finely minced.
• 2 teaspoons of dried oregano.
• 1 teaspoon of coriander seed, dry toasted in skillet and ground.  Alternatively you can use coriander powder.
• 2 teaspoons of cumin seed, dry toasted in skillet and ground.  Alternatively you can use cumin powder
• 1 teaspoon of chipotle’ chile powder (or to taste).
• 2 tablespoons of Celtic Sea Salt or other premium brand for the brine.
• 1 cup of apple cider vinegar.  Raw and unfiltered is best.

After Fermentation:

• 3-4 fresh tomatoes, finely chopped, drained in sieve.
• 4 tablespoons of lime juice.
• 2 teaspoons of lime zest, finely minced.
• 2 cups of fresh cilantro, large stems removed, and chopped.
• ¼ cup of good olive oil.

Directions for Fermented Lone Star Salsa:

1. Combine all vegetables and seasonings (first 9 ingredients) in a large bowl and mix well.
2. Load into a clean 2 quart wide mouth jar, tamping down lightly until 2 inches from top of jar.
3. Pour vinegar into the jar.
4. Make your salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this two quart batch.
5. Fill your two quart jar with this brine solution until about one inch from the jar lip.
6. Use some sort of weighty object to hold the salsa under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on until its snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Fermented Lone Star Salsa is sour enough for you. If it is not, just add a day and re-check.
10. To 2 cups of starter add the remaining ingredients; refrigerate 2 hours & serve.

For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!

The post Fermented Lone Star Salsa appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.