tempeh toast topper<\/a>… yum!<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2017\/07\/tempehtoastsalsa.jpg?resize=450%2C300\")
<\/p>\n
Ingredients<\/h4>\n
3 tomatoes, diced
\n1 onion, diced
\n2\u20133 garlic cloves, peeled and chopped
\n1 bell pepper, chopped
\n1 stalk celery; celery leaves (optional)
\nFresh coriander, oregano, basil (optional)
\n2 teaspoons sea salt
\nLime or lemon juice, to taste
\n\u00bd\u20131 teaspoon crushed chilies (optional)<\/p>\n
Instructions<\/h4>\n
Combine all ingredients.
\nPlace in a 1-litre mason jars.
\nPress veggies down until covered with liquid; add water as needed. Veggies should be submerged.
\nWeigh down with pickle pebble. (optional)
\nFerment 2\u20135 days at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
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.<\/p>\n","protected":false},"author":3,"featured_media":2567,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[119],"tags":[63,165],"class_list":["post-2563","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fermentation","tag-lacto-fermentation","tag-salsa"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2017\/07\/salsa_w.jpg?fit=747%2C350&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-Fl","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/2563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=2563"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/2563\/revisions"}],"predecessor-version":[{"id":2689,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/2563\/revisions\/2689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/2567"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=2563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=2563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=2563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2017\/07\/salsa_m.jpg?resize=405%2C350\")
<\/p>\n