Great for BBQ's or snacks with crackers. This is another easy ferment for you to experiment with if you're new to fermenting. With each ferment, you learn a little more about how the microbes work, and you grow your fermenting knowledge.
This ferment is kick-started with water kefir - but there's no reason you couldn't replace the water kefir with coconut water kefir.
Make sure you use a big jar, as you will love it...
- Mix everything together in a bowl and put it all into a big glass jar. Press down with a clean fork as you fill, to try and remove any big air pockets.
- You want the liquid to be level with the top of the salsa or covering it. If needed, add a little water (cool/room temp as hot water will kill the good bugs).
- Leave at least 2cm from the brim of the bottle, in case it rises a little. Put the lid on the jar, but leave the lid a bit loose, so any carbon dioxide can escape.
- The salt makes brine, naturally preserving the food. The kefir acts a starter, since it has live microbes in it and you've just put them into a fresh food supply, so they'll be fermenting the salsa.
- Put in the pantry and watch it change. Press down with a clean fork every day, and taste it after about 3 days.
- You should taste a little fizz in your salsa, and if the softness is to your likeness (this is where we are all different) then you are done. Refrigerate and enjoy.