Nutritional and Health Benefits of Fermented Skinny Salsa: more bioavailable vitamin C than the same amount of raw cabbage, B Vitamins, large quantities of natural probiotics, increased immune function, and increased lactic acid in your gut to to kill pathogenic bacteria…just to name a few!
Fermented Skinny Salsa is extremely easy to make and one of the healthiest foods you can eat. The first time making ferments may take a little longer, but once you find your groove, and understand all the steps, it will all go very fast. Recruit a friend to help with washing, cutting, and food processing and you can probably cut off 30+ minutes of prep work.
I would encourage you to get all your fresh organic produce from a farmers market if that is possible. Make certain you have enough mason jars, lids, and metal bands for the amount of ferments you are planning to make. There is nothing worse than having to run to the store in the middle of a cooking project!
Prepare for a little disaster in your kitchen, you will have vegetables flying all over the place. There are three things that are almost necessities in the fermentation process: a food processor, a stand up mixer, and a wide mouth funnel. You can do without, but it will slow down your preparation time by over a hour at least. I recommend buying the Ninja Mega Kitchen System it is one of the best investments. It’s a 3-1 system and has a great food processor that is easy to use, clean, and store. If you don’t already have a KitchenAid mixer add it to the birthday/Christmas wish list! It is phenomenal and also very multifaceted. KitchenAid makes many different attachments you can collect over the years to increase its versatility. Last but certainly not least, a Canning Funnel! Sounds silly, but you will thank me later.
Once you’ve completed the entire recipe and finished canning all your “ferments”, just date the top of your lids and put them in a cool dry place for a few weeks until you’re ready to eat them! Over the next few days you may hear your lids “pop” which is the lactic acid forming. After you open a jar of ferments, make sure to store them in the refrigerator.
- 1/2 Head Green Cabbage
- 1 Head Red Cabbage
- 1 Red Pepper
- 1 Yellow Pepper
- 2 Anaheim peppers
- 1 Poblano Pepper
- 1 Jalapeno Pepper
- 3 Large Tomatoes
- 5 Roma Tomatoes
- 1/2 Red Onion
- 1 Sweet Visalia Onion
- 1 Green Onion Bunch
- 4 Large Carrots
- optional 1/2 Bunch of Cilantro
- 2 Tablespoons Celtic Sea Salt
- Apple Cider Vinegar
- Wide Mouth Half Gallon Size Glass Mason Jars
- Un-popped lids and metal bands
- Wide Mouth Funnel
- Sanitize glass mason jars or canning jars by filling with boiling water, let them sit while you prep the produce, then empty.
- Make an apple cider vinegar "bath" to remove any pesticide, herbicide, dirt, residue, etc… that may be on the surface. Produce that has an outer layer, for example: an onion, you do not need to use an ACV bath...just peel outer layer off and discard.
- Use a food processor, like a Ninja to get all produce into the "salsa" consistency that you desire.
- OPTIONAL A KitchenAid mixer comes in extremely handy for mixing all ingredients thoroughly to create an even mixture OR you can choose to food process and start the canning process in layers as well.
- While adding the even mixture to the canning jar, periodically mash all ingredients to the bottom to remove any air pockets that may have formed and allow more room for mixture. You’ll be surprised how much you can fit!
- IMPORTANT! Leave at least TWO inches free of any ferment mixture at the top of the canning jar.
- Create a salt water brine by combining celtic sea salt with 1/2-3/4 cup of filtered water.
- Pour +/- ¼ cup of the salt water brine around the top of the ferments and cover with a single cabbage leaf.
- Place the “unpopped” (if you are recycling lids make sure they are completely flat and untampered with) lid on your jar and fasten tightly with the metal band.
- Label the date of fermentation on the top of your lid.
- Store in a cool dry place.
You may hear a “popping” sound a few days after they have been canned. That is the sound of lactic acid forming! Aka: it’s working! If you notice a lid did not pop, that’s okay! Wait until you’re ready to consume the ferments and double check there is no putrefactive bacteria present before eating it! Keep the ferments refrigerated once they have been opened!