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Lacto- Fermented Apple Salsa

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Ingredients

Adjust Servings:
1/2 cup filtered water
2 tablespoons honey
2 tablespoons whey, this is optional although helpful in getting the ferment started
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
3 cups finely chopped apples
1 teaspoon coriander seed
1/2 teaspoon caraway seed
1/3 cup chopped raisins
1/4 cup thinly sliced onion
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme

Nutritional information

25.4
Calories
0 g
Calories From Fat
0.1 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
233.6 mg
Sodium
6.6 g
Carbs
0.7 g
Dietary Fiber
5.2 g
Sugars
0.2 g
Protein
32g
Serving Size

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Lacto- Fermented Apple Salsa

Features:
    Cuisine:

    I am so interested in finding out how this tastes. I am imagining it tasting wonderful with poultry, pork or even fish

    • 30 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Lacto-Fermented Apple Salsa, I am so interested in finding out how this tastes I am imagining it tasting wonderful with poultry, pork or even fish, I am so interested in finding out how this tastes I am imagining it tasting wonderful with poultry, pork or even fish


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    Steps

    1
    Done

    Mix All Liquid Ingredients in a Measuring Cup.

    2
    Done

    Wash, Peel, Core and Chop Apples. Coarsely Chop the Raisens and Coriander/Caraway Seeds and Add to Apples. Thinly Slice Onion and the Slices Into 4th's. Add to Apples and Toss It All Well and Place in Very Clean Quart Jar. Cover With the Liquid. If It Is not Enough to Cover All the Apples, Then Add Filtered Water to the Top of the Fruit.

    3
    Done

    Cover Jar Loosely With Lid.

    4
    Done

    Place Jar in Larger Bowl to Catch Any Possible Bubbling Over That Can Occur. Leave Out on Counter Top For 48 Hours.

    5
    Done

    Leave the Jar of Apple Salsa Out at Room Temperature For 2 Days. During That Time, Take the Lid Off at Least Once a Day and Look For Signs of Fermentation Such as Bubbles on the Surface. Youll See These Especially If You Press Gently on the Food. but Dont Just Look For Signs of Fermentation; Also Get Close With Your Nose and Sniff For That Clean but Tangy Pickled Smell That Means the Safe, Tasty and Healthy Transformation Youre After Is Happening. Because of the Spices, Your Fermenting Fruit Salsa Will Be More Aromatic Than Plain Vegetable Ferments Are.

    6
    Done

    Once the Apple Salsa Has Been Actively Fermenting For at Least 24 Hours, Transfer It to the Refrigerator or a Cool, Dark Cellar. You Wont Need the Plate Under the Jar Any Longer, Because the Cold Storage Temperature Will Slow Down Fermentation So Much That There Shouldnt Be Any Overflow. If You Opt For the Refrigerator, Store the Apple Salsa on the Top Shelf of the Main Compartment Where It Is the Coolest. This Will Help the Apples Keep Their Crunch Longer. Wait at Least a Week Longer Before Eating the Salsa.

    Avatar Of Jeffrey Macdonald

    Jeffrey Macdonald

    Culinary artist infusing her dishes with creativity and a touch of whimsy.

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