My second time making this recipe, inspired from the Lacto-Fermentation ebook from Cultures for Health, and it is awesome! I used half and half orange and yellow sweet peppers this time, along with celery leaves, fresh basil and juice of one lime. I let it ferment for 3 days; condo is warm at this time of year. I use pickle pebbles and pipes.

Had a couple of scoops on my toast this morning with tempeh toast topper… yum!

Lacto-Fermented Salsa
Prep time
Total time
Recipe type: Sauces
  • 3 tomatoes, diced
  • 1 onion, diced
  • 2–3 garlic cloves, peeled and chopped
  • 1 bell pepper, chopped
  • 1 stalk celery; celery leaves (optional)
  • Fresh coriander, oregano, basil (optional)
  • 2 teaspoons sea salt
  • Lime or lemon juice, to taste
  • ½–1 teaspoon crushed chilies (optional)
  1. Combine all ingredients.
  2. Place in a 1-litre mason jars.
  3. Press veggies down until covered with liquid; add water as needed. Veggies should be submerged.
  4. Weigh down with pickle pebble. (optional)
  5. Ferment 2–5 days at room temperature.


Lacto-Fermented Salsa
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