Fermented Salsa


  • 1 medium onion, diced
  • 2 large tomatoes, diced
  • 1 medium green pepper, diced
  • 1-2 chillis, diced
  • Clove of garlic, crushed
  • Handful of fresh coriander chopped
  • Lemon and lime juice to taste
  • 2 teaspoons good quality salt

Recipe based on one from Cultures for Health, photograph from Pixabay.


  1. Mix all the ingredients together including the salt.
  2. Place the salsa in a fermentation container (Kilner jar), pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid. Add a little spring water if needed.
  3. Ferment for 2 or more days at room temperature to your liking.

Once the fermentation period is complete, the salsa can be removed to a storage container and stored in the refrigerator.

I find this website very helpful if you want to know more about fermenting.