You are going to be blown away by the flavor of this fermented pineapple salsa. It’s sweet, it’s spicy, and it’s full of probiotic goodness! But friends. If you’re not ready to delve into fermenting, don’t let that stop you. This pineapple salsa is great fresh, too.
This post is sponsored by Fermentools. They sent me a kit to experiment with (and learn how to make sauerkraut!). Because I’ve found them to be an excellent and easy way to start fermenting successfully, I’m sharing with you.
This post may contain affiliate links; I'll earn a small commission if you choose to make a purchase.
Why is it that when we don’t know how to do something the idea of starting is enough to make us not start? I’ve been wanting to dive into fermentation for years, but, well. It was an unknown quantity to me.
Encouraged by Matt at Fermentools (“You’re gonna love it!” he promised) I started playing around with fermenting.
It’s been surprisingly easy! That’s not to say that there haven’t been any failures (a bright pink beet failure comes to mind) but now that I seem to have the hang of it, it’s easy enough to throw together what I have on hand to make a good ferment.
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Fermented pineapple salsa
I had a really ripe pineapple sitting on the counter and needing attention, so I chopped up a batch of pineapple salsa and set it to ferment. To serve this pineapple salsa fresh, simply omit the whey. Once it’s all chopped and blended, it’s ready for your favorite chip or to serve alongside fish or chicken.
Related: How to Grow a Pineapple
★ Did you make this fermented pineapple salsa? Don’t forget to give it a star rating below! ★
Lacto-Fermented Pineapple Salsa
This is an easy method to get good ferments into your diet.
- 1 small pineapple
- 1 small red pepper
- 1 small red onion
- 1 clove garlic
- 1 jalapeño pepper
- 1/4 cup whey
- 1 tsp. sea salt
- Juice of 1/2 a lime
- Handful of chopped cilantro (optional)
Peel and core pineapple. Chop pineapple, red pepper and onion into 1/4" to 1/2" pieces. Dice garlic and jalapeño pepper. Mix chopped veggies and remaining ingredients together in a bowl.
Transfer to wide mouth canning jars and place a glass weight on top of salsa. Press down a bit to encourage juice to rise and cover the chopped ingredients. (If you don't have enough natural juice, add a few tablespoons of distilled water to cover the ingredients.)
Top with the Fermentools airlock system. Let salsa sit at room temperature for three or four days, then serve. It's great with fish, chicken, chips -- or dare I say it -- even just on a spoon!
Whey can help the fermentation process along a little bit faster, If you don't have whey, add an extra teaspoon of salt.