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Fermented Salsa — 9 Comments

  1. I live in FL and we have abundant nopale cactus to forage, so whenever it comes time to make salsa, I always add a bunch for their economy, health benefits (great for blood sugar) and amazing thickening capacity. I know some people think they are slimy (like okra) but in salsa they can compensate even for watery tomatoes by giving the ferment more body and blend great with the other ingredients flavor wise. I used to use tomatillos but have just replaced them with the nopales. The price is right!

    • Ferments will keep for a very long time as long as you refrigerate them. The refrigeration process cools the ferment and significantly slows the fermentation activity. Fermentation, among many other things, is used as a method of preservation, as the increased lactic acid in the ferment helps to preserve the underlying ingredients. Unless your ferment gets moldy, it’s probably good. It will continue to sour over time, so in many respects the length of viability of a ferment is more of a question of taste. Good luck!

  2. My friend ferments the Sally Fallon way, putting her ferments in a mason jar with a lid on and leaves it without opening in her storage room until she is ready to use it, sometimes years later. She has had only a couple go bad. I am more hesitant and would like to use an airlock or crock to ferment but how would I move it and store long term in my storage instead of my fridge? Wouldn’t it introduce air when I remove he airlock and place a lid on it?
    Do you always keep your ferments in the fridge?

    • I always refrigerate my ferments once they are ready for consumption so I don’t have much advice for you. I’ll try to learn more about the Sally Fallon Nourishing Traditions method you are referring to.

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