Pineapple Pico de Gallo (aka Pineapple Salsa)

The flavors in this pineapple salsa will wow you. It’s sweet and spicy, perfect for serving with your favorite chips. It’s great on salmon or chicken, too. 

Love pineapple? Try this pineapple jalapeno jam.

bowl of pineapple salsa with halved lime.

Easy Pineapple Pico de Gallo

The most traditional pico de gallo recipes are made with a base of tomatoes. There are plenty of variations, though, all using fresh ingredients. In this case, I’m using freshly diced pineapple for a sweet and somewhat spicy (and totally non-traditional) pineapple pico de gallo. For an easy appetizer, this pineapple salsa can’t be beat. 

What’s the Difference Between Salsa and Pico de Gallo?

Pico de Gallo is always fresh. Really, my garden fresh salsa recipe is a pico de gallo, since it’s chopped and served immediately. Salsa is sometimes cooked, and often has more liquids than pico. 

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Ready to DIY your pantry with more wholesome ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.


Pineapple The main ingredient of this delicious recipe, fresh pineapple is key. The peak growing season, when you’ll get the best, most flavorful pineapple, runs from March to July. Perfect for summertime grill parties. Scroll down to learn how to cut a pineapple. (Of course, you could use canned pineapple if you’re really craving a sweet and spicy salsa.)

Fresh peppers You’ll use both sweet red peppers and hot jalapeño peppers in this recipe. The former provides sweetness while the latter provides spice. A green bell pepper will not be a good replacement for the red, but you can experiment with the type of hot pepper you use. Habanero peppers will offer a bit more heat than jalapeño peppers, letting you achieve and the heat level you desire.

Onion — I like sweet red onion for this recipe, but you can use any kind of bulb onion you have on hand.

Garlic — Finely chopped garlic adds that spicy zing we all love so much.

Lime — The bright flavor of fresh lime juice makes the ingredients in this salsa shine. No lime? Give lemon a try.

Salt Use your favorite table salt or sea salt. 

Whey — If you intend to ferment this salsa, whey will help the process along. It’s not entirely necessary; fermentation will just take a bit longer without it.

Cilantro —  I love the flavor of cilantro. Not everyone does. It’s optional. 

How to Choose a Ripe Pineapple

  • Look for an exterior that is more yellow and brown than green. 
  • Try pulling a leaf from the center of its crown; you’ll be able to remove one easily if the fruit is ripe.
  • Give it a sniff. A ripe pineapple will have a sweet and fruity fragrance. 

Set partially ripe pineapples out on the counter at room temperature to let them ripen further before using them. 

How to Peel a Pineapple

Fresh pineapples can be a little bit daunting, especially if you’ve never cut one open before. Start by cutting off the green crown and the bottom of the pineapple. Set the crown aside; plant it to grow your own pineapple

slicing the skin from a pineapple

Set the pineapple on one of the cut edges and use a sharp knife to trim just under the rough skin, from top to bottom. Repeat until all of the pineapple peel is removed. Save the skins and core to make pineapple tepache.

If there are any hard “eyes” remaining, trim those away. 

Cut pineapple vertically into quarters. Trim off the hard core. Dice the remaining pieces of pineapple for salsa.

peeled pineapple

One Bowl Pineapple Salsa

Chop all of the ingredients, combine all of the ingredients in a bowl, and stir. How easy can it get?

Making this pineapple salsa an hour or so in advance of serving allows the flavors to meld a bit, but it’s not entirely necessary.

Store leftover salsa in the refrigerator in an airtight container for up to a week.

Using this Pico de Gallo Recipe

Serve this delicious fresh salsa with tortilla chips for an easy appetizer, spoon over fish tacos, or serve with grilled chicken. 

pineapple salsa in a white bowl with chips and a cut lime

Fermenting this pineapple salsa

If you’d like to ferment this salsa, it’s easy. Just stir in some whey to help the fermentation process along and allow the salsa to sit at room temperature for several days.

You can get whey from yogurt with live cultures — it’s that liquid that floats on top. You can also use some brine from another one of your ferments, if you’ve got it. If you don’t have either, double the amount of salt.

Municipal tap water contains chlorine, which can inhibit fermentation, so be sure to use filtered water or distilled water instead. A Berkey water filter provides clean water that’s free of toxins. Great for making your drinking water free of chemicals, but perfect for fermentation, too.

The fermentation process will take several days, or as long as a week, depending somewhat on the temperature in your kitchen. Warmer days are conducive to faster fermentation.

It’s a good idea to set the jar of pineapple salsa on a tray to capture any potential overflow. If the jar overflows a lot, keep an eye on the level of the liquid. The salsa need to remain completely submerged under liquid. Add a splash of filtered water to top it off if you see the brine level drop too low.

When you start to notice that the pineapple salsa has taken on a bit of a tangy odor, it’s ready to taste. Sample a little spoonful; if it tastes suitably tangy to you, eat up. If you’d prefer it to have a bit more tang, let it ferment for another day or two.

chopped salsa in a bowl from above

Either way — fresh or fermented — this salsa recipe is a nice addition to a summer barbecue. How to serve it: 

  • With chips as a summer fresh dip!
  • Pineapple salsa is great with fish like salmon.
  • Use it to top grilled chicken.

More fresh salsa recipes to try:

★ Did you make this pineapple salsa? Don’t forget to give it a star rating below! ★

bowl of pineapple salsa with halved lime.

Fresh Pineapple Salsa (Pico de Gallo)

This pineapple salsa is sweet and savory. Make it as an appetizer, serve it as a salad, or top chicken or fish with this flavorful mix.
4.56 from 9 votes
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 5 cups
Author: Kris Bordessa


  • 1 small pineapple
  • cup red pepper finely diced
  • 1 cup red onion diced
  • 1 clove garlic diced
  • 1 jalapeño pepper diced
  • Juice of 1/2 a lime
  • 1 teaspoon sea salt
  • ¼ cup whey optional, for fermenting
  • ½ cup chopped cilantro optional


  • Peel and core pineapple.
    1 small pineapple
  • Chop pineapple into 1/4" to 1/2" pieces and place in mixing bowl.
  • Stir in diced red pepper, red onion, garlic, and jalapeño pepper. Add lime juice and salt.
    2/3 cup red pepper, 1 cup red onion, 1 clove garlic, 1 jalapeño pepper, Juice of 1/2 a lime, 1 teaspoon sea salt
  • Top with cilantro. Serve with chips, chicken, or fish.
    1/2 cup chopped cilantro

To ferment this pineapple salsa:

  • Transfer salsa to wide mouth canning jars. Allowing for a 1" headspace, this recipe makes about 3 pints of fermented salsa.
  • Add about a tablespoon of whey (or brine from another ferment) to each jar. This helps kickstart the fermentation process. If you don't have either, add a teaspoon of salt to each jar.
    1/4 cup whey
  • Press salsa into jar until the chopped ingredients are submerged in juice. Place a glass weight on top of salsa, again pressing to make sure the juice covers the chopped ingredients. (If you don't have enough natural juice, add a few tablespoons of distilled water to cover the ingredients.)
  • Place a lid on the jar (loosely) or use a fermentation airlock.
  • Let the 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!


  • A green bell pepper will not be a good replacement for the red, but you can experiment with the type of hot pepper you use, and the heat level you desire.
  • Whey can help the fermentation process along a little bit faster, If you don't have whey, add an extra teaspoon of salt to each one-pint jar.
  • Making this pineapple salsa an hour or so in advance of serving allows the flavors to meld a bit, but it’s not entirely necessary. Store leftover salsa in the refrigerator for up to a week.
  • If you plan to ferment this salsa, it’s a good idea to set the jar of pineapple salsa on a tray to capture any potential overflow when the ferment gets active.


Serving: 1cup | Calories: 111kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 470mg | Potassium: 304mg | Fiber: 4g | Sugar: 20g | Vitamin A: 866IU | Vitamin C: 118mg | Calcium: 35mg | Iron: 1mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

Originally published February 2015; this post has been updated. 

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

127 comments… add one
  • Michelle Mar 24, 2018 @ 19:36

    Great recipe!

  • Nicole Mar 10, 2015 @ 16:25

    What a great idea, I’ve fermented lots of savoury recipes but no recipes on the sweeter side yet. Can’t wait to try it!

    • Kris Bordessa Mar 10, 2015 @ 17:05

      It’s GOOD!

    • jlyn Jun 13, 2021 @ 9:53

      You should try lacto-fermented Blueberries. They are delicious and we use them on pancakes, ice cream, yogurt and the likes. I use the “Cultures for Health” Lacto-fermented Blueberries recipe. It can be found online.

  • celeste Mar 8, 2015 @ 13:07

    Ive just pickled okra and made my first batch of dilly beans and im on my second try of sauerkraut! Im always worried about stuff staying under the liquid line- glass weights -duh me!!!!

  • Marika Mar 4, 2015 @ 22:38

    I love the benefits of fermented foods!

  • Michelle Mar 4, 2015 @ 19:29

    I have become interested in fermenting recently and am very excited to try it.

  • liz l Mar 4, 2015 @ 15:05

    Never have, but think it would be cool to do with my mil

  • Dawn Mar 4, 2015 @ 12:34

    I love fermenting, but have not tried your product. The pineapple salsa is yummy!

  • Kim Heintz Mar 4, 2015 @ 9:48

    This is totally new to me but looks SO awesome!

  • Brenda Mar 4, 2015 @ 8:40

    Hi, I made my first batch of Sauerkraut last December, and now, I keep a batch going at all times. I just get a bowl of it and eat it fresh out of the jar, no cooking it or heating it, so as not to kill the good bacteria. My dog even loves it, lol.

  • Suzanne Mar 4, 2015 @ 7:46

    I love Kimchi and have been wanting to make my own as well as some other fermented foods. I have made kombucha and really like that as well.

  • Kate Mar 4, 2015 @ 7:30

    I haven’t been a fermenter for long, but as a long time gardener who’s getting good enough at it to have lots of extra produce it’s become a fantastic way to ‘preserve’ all the bounty from our garden and also stock up really healthy foods for the long cold winter here in northern Canada. I haven’t found a local source for the canning jar airlock bubbler thingy’s so would love to have a go with some cool tools specifically for the job. Thanks for the offer.

  • lana simanovicki Mar 4, 2015 @ 7:01

    I have never tried this .looks like something I would enjoy doing

  • Lindy Mar 4, 2015 @ 6:55

    I am just learning how to ferment. Recently, I made a batch of Jalapeño en Escabeche. It is made using only water. Would you advise adding whey for longevity? Does whey offer other health benefits? Thank you for the delightful recipe. I plan on piling it onto my turkey burger.

  • Viola Mar 4, 2015 @ 6:55

    I really want to try this one and try my hand at sauerkraut too, had fresh kraut once an fell in love with it.Having you to guide me an the right tools would be so nice.

  • bunkie Mar 4, 2015 @ 6:25

    I’m just starting out on the fermenting ‘bandwagon’! These tools look mighty handy!

  • Lisa Mar 4, 2015 @ 6:19

    I’ve been wanting to try fermenting, this would be a great way to start! 🙂

  • Rhonda Mar 4, 2015 @ 5:38

    I have never tried fermenting vegetables, but after seeing this receipe I would like to try

  • Rosemeire Mar 4, 2015 @ 5:27

    I have not engaged with fermentation yet. But I know our gut flora needs good bacteria.
    People are suffering from all sort of diseases because their gut is not working properly. One reason is GMO: our body can’t breakdown what is not made by nature. Another reason is: STRESS; people running after money money money and forgetting to be happy with what they have. People are forgetting to make love, instead “god” media (tv movies news etc) loves offering war scenes. If someone needs any help to understand how your gut functions please google Gut summit and listen to awesome interviews…. I am not selling but sharing good intentional information. I send you all so much love and light so your journeys can be the best ever expected. Rose 🙂

  • Katie Mar 4, 2015 @ 4:18

    Never tried it before but I’d love to learn!

  • Cindy Mar 4, 2015 @ 4:16

    Due to my health issues, I have started fermenting. Trial and error is how I have been learning. What could be better then winning some actual tools to continue on my journey!!!

    • Cindy Mar 4, 2015 @ 4:32

      Really need these tools for a better fermenting process

  • Darryl Coleman Mar 4, 2015 @ 4:03

    I’m new to learning about fermenting vegetables… Would love to win to learn more…

  • lindsay hess Mar 4, 2015 @ 3:40

    Its very new to me and I would love to try!!

  • Sue C Mar 4, 2015 @ 3:24

    Would love to try this! What a great way to use veggies (and fruit!) and so healthy too!

  • RJ Mar 4, 2015 @ 2:04

    Sounds like it would be healthy to ferment. I need better health…. Thank you.

  • Trudy Segla Mar 4, 2015 @ 1:21

    I began fermenting my cucumbers last year and it was a success. I would love to expand with new recipes

  • aarone mawdsley Mar 3, 2015 @ 22:38

    I never have, this will be a brand new skill for me

  • Lorre Mar 3, 2015 @ 22:09

    Just learning about fermentation and all the healthful benefits. I’m excited to try it!

  • Robyn Bellefleur Mar 3, 2015 @ 19:34

    I have not done any, however it has been on my to-do-list for a while.

  • Judith Roberts Mar 3, 2015 @ 18:53

    I just went to a fermenting class this weekend. Totally inspired! (a little worried about the sauerkraut on the counter… please don’t fail!)

  • Connie Meyer Mar 3, 2015 @ 18:44

    Thanks for the pineapple salsa recipe! It looks wonderful and just so happens that I have everything on hand.

  • Phyllis Mar 3, 2015 @ 18:08

    I would really love to learn how to do this. I often buy fermented veggies at the farmer’s market but making my own would be so much better.

  • BrownThumbMama Mar 3, 2015 @ 17:18

    Never fermented before, but we sure need those healthy ingredients in our diet! Would love to try these. 🙂

  • Liz Lindsey Mar 3, 2015 @ 17:13

    Have not tried fermentation at home but love fermented foods – would love to start my own!

  • Mary Mar 3, 2015 @ 17:07

    I would like to try fermenting, have whey in my fridge I need to use!

  • Merry Mar 3, 2015 @ 16:55

    I’ve been curiously interested in this process! Now’s the time to experiment!

  • Eric Huggins Mar 3, 2015 @ 16:52

    I love your newsletter and Facebook page! Very interested in fermenting so I hope I win!! Thanks for the opportunity!

  • Fran simon Mar 3, 2015 @ 16:49

    I can’t wait to try the pineapple salsa

  • Sarah Mar 3, 2015 @ 16:41

    Fermentation is new juicing!

  • Mary Mar 3, 2015 @ 16:34

    I just happen to have all the ingredients for this salsa. I’ll be making it first thing tomorrow morning. Thank you for the recipe.

  • Sharon Good Mar 3, 2015 @ 16:22

    Would love to win.

  • Carol Mar 3, 2015 @ 16:21

    I have tried fermenting but my recipes just formed mold, even though I did everything right. I read that freeze-dreid scobys and things are NOT the best and can actually cause mold, so I’d like to try something different. I would LOVE to do Kombucha, and try kefirs; water, mostly, but am afraid to because I can’t really afford another lost cause to mold!

    Hope I win!!!!!

    and thank you for this opportunity to do just that!!

  • Caroline Mar 3, 2015 @ 16:14

    This is something I’ve always wanted to try… You make it sound so simple!

  • Dawn Driskill Mar 3, 2015 @ 16:14

    I make kombucha, but have not yet done anything else.

  • Keith Mar 3, 2015 @ 16:06

    My wife made kimchi last year and it was so good. I’m going to try the Lacto-Fermented Pineapple Salsa! I hope to win this as it would make it a lot easier than just using a regular canning jar by itself.

  • Michele Mar 3, 2015 @ 14:59

    Never fermented. New to gardening and this looks fantastic!!!

  • Lisa Mar 3, 2015 @ 14:27

    Interested in trying this!

  • heather Mar 3, 2015 @ 14:10

    Learning more about fermenting is on my list this year. Hope to win… Thanks for a chance

  • Ellen Mar 3, 2015 @ 13:16

    I’ve been wanting to learn how to ferment foods. Winning would help my pocketbook, and I could purchase more after I learn. Win or not I will buy the starter pack to learn.

  • Diana Mar 3, 2015 @ 10:40

    Hope I did that right with the rafflecopter whosiewhatsit! I just set up a batch of kimchi yesterday to ferment. I’ve done some fermentation on and off, but would sure love a kit to make it easier!

  • Cathie Mar 3, 2015 @ 10:32

    I haven’t yet, but it’s been on my radar. We joined a CSA farm last year, and had so much produce we didn’t know what to do with it all. I have a feeling fermenting will help. Thanks for the opportunity for the win.

  • Lisa Sigmon Mar 3, 2015 @ 8:33

    Thank you for this contest! 🙂

  • ROBIN Mar 3, 2015 @ 8:06


  • zach Mar 3, 2015 @ 7:53

    Enjoys salsa and very interested in fermenting food!

  • Tam Mar 3, 2015 @ 7:48

    This recipe looks delicious! I wonder if dried pineapple could be used?

    • Kris Bordessa Mar 3, 2015 @ 7:58

      I’d rehydrate it first. But maybe?

  • Ali Mar 3, 2015 @ 6:54

    LOV LOVE LOVE. Kimchi !
    Requesting entry into contest.

  • Hanna Mar 3, 2015 @ 6:34

    I would love to start fermenting! This kit looks awesome!

  • Alissia M Mar 3, 2015 @ 6:33

    I would love to try this! I’ve made my own sauerkraut, pickles, and chutney before. I absolutely love kimchi. I do follow you on Facebook and Instagram and have signed up for your newsletter. Thanks for the opportunity!

  • Liana honda Mar 3, 2015 @ 5:23

    Where do you get whey? Can you make it without?

  • Chris Dalziel Mar 3, 2015 @ 5:06

    This looks scrumptious. I haven’t done much lacto-fermenting with fruit yet. This looks like a really good recipe to start with.

  • Christine Mar 3, 2015 @ 4:53

    My family is just getting into fermenting and really learning about the benefits. 🙂

  • beth Mar 3, 2015 @ 4:46

    oh, this looks good – we’ve tried a few different ferments, and salsa (tomato kind) has definitely been a hit. adding this to the list…

  • Linda Mar 3, 2015 @ 3:55

    Have been wanting to start fermenting – VERY important for everyone’s health. Glad I was introduced to your website. This is a real service to us all.

  • patrice Mar 3, 2015 @ 3:54

    I have never fermented but have been reading about it. Would love to have the fermenting kit to use with some of our garden vegetables this year.

  • Lindi Mar 3, 2015 @ 3:37

    I have always wanted to try this!

  • diana v. Mar 3, 2015 @ 3:32

    looks so good, I love pineapple & salsa, combine together & yay….

  • susan Mar 3, 2015 @ 2:40

    I would LOVE to win this fermenting set! I am just starting fermenting. Made some very successful saurkraut by filling a mason jar, covering the kraut with a cabbage leaf and weighing it down with a smaller jar filled with water. Yummy!

  • Judith jackson Mar 3, 2015 @ 2:31

    I would love to try fermenting. Would be awesome to win the kit. And while I am here thank you so much for all the great articles you share and write. I have learned a lot from your site. 🙂 and you have answered a number of questions for me without my even having to ask! LoL

  • nancy Mar 3, 2015 @ 2:22

    I made my first batch of sauerkraut …. We love it and I can not wait to experiment with new flavors.

  • Arianna Fink Mar 3, 2015 @ 2:11

    Would love to win.

  • Phyllis Mar 3, 2015 @ 1:43

    I tried to do a single jar of kraut, but it was way too salty. Was really dissappointed.

  • Andrea Mar 3, 2015 @ 1:40

    Would love to try lacto-fermenting. Already do a lot of pickling and preserving. Have my first batch of kombucha hopefully fermenting right now (fingers crossed my SCOBY is alive and doing its thing!!). Love following you on Facebook. Keep the good stuff coming!!

  • Alysoun Mar 3, 2015 @ 1:35

    Tried fermenting last year…didn’t work so great. Would love to try this system out!

  • Jenny Mar 2, 2015 @ 23:27

    I’m eager to try fermenting again using this method, instead of the others. I haven’t had much luck with the few recipes I tried. Thanks for the great giveaway!

  • Karen Folsom Mar 2, 2015 @ 23:03

    I have never done any fermenting. This set would be wonderful to have to get me started !

  • peggy Mar 2, 2015 @ 23:02

    I just went back to the site and saw the equipment, no wonder I have not had success, clearly I have more work to do.

  • peggy Mar 2, 2015 @ 22:55

    I have tried,not a great result. I need help! I will try again! Wish me luck.

  • Shannon Mar 2, 2015 @ 22:17

    I’m standing at the edge…ready to take the leap into fermenting!

  • Jan Derksen Mar 2, 2015 @ 22:08

    HOORAY!!! a wonderful giveaway that’s available to Canadians!!!

  • Rosemary M Mar 2, 2015 @ 20:33

    I’ve been thinking about fermenting for awhile now, but need a little push. Winning this would certainly help me get motivated. Thanks for the chance!

  • Leslie S. Mar 2, 2015 @ 19:13

    No, I’ve not had the chance to try fermenting yet. I’ve been curious about it since I saw a recipe a few months back.

  • Teresa Melton Mar 2, 2015 @ 17:58

    I have never tried it before, but I read so much about the health benefits.

  • Claudia Mar 2, 2015 @ 17:42

    I’m pretty new to fermenting. I’ve only made sauerkraut once. The pineapple salsa looks great. Looking forward to trying it.

  • Sabina Mar 2, 2015 @ 17:35

    this is something new for me. Looking forward to trying

  • Arielle Mar 2, 2015 @ 6:32

    I have never fermented before but I would like to try! I know how healthy fermentation can be and I would love to try making my own kimchi.

  • Kat Mar 1, 2015 @ 15:30

    I have been wanting to try Lacto-fermentation for a while now. This would be really wonderful as I don’t have a lot of money to run out and buy a kit. How exciting to possibly have a chance to try this for free! Also, I was wondering, can you make sweet pickles using lacto-fermentation? I really want to try making sweet pickled ginger root, but I don’t know enough about the lacto-fermentation process.

  • Brenda Lacourciere Mar 1, 2015 @ 11:02

    This would be new for me but im very interested.

  • Mary Warner Mar 1, 2015 @ 8:31

    This is new to me.

  • Elaine Mar 1, 2015 @ 5:16

    I haven’t fermented yet, but have been reading about it and plan to try with my garden veggies this year.

  • Cheryl Larimer Mar 1, 2015 @ 4:32

    I have never done this before and it looks amazing. Can’t wait to try it win or not.

  • Cherie Varrin Feb 28, 2015 @ 17:49

    I have never fermented. I would love to try though.

  • Angie Snyder Feb 28, 2015 @ 15:05

    I have never used this process but my cousin swears by it. Would love to give it a try the next time I get ready to do my normal canning. I think I would like this better than the old fashion canning way. Also will definitely try the recipe.

  • Sarah Baker Feb 28, 2015 @ 14:51

    ive been curious about fermentation, and you make it look easy!

  • Stephanie LaPlante Feb 28, 2015 @ 14:41

    I love fermented foods and would love to try doing it myself.

  • Holly Wright Feb 28, 2015 @ 12:47

    This is all new to me, but would love to try!

  • Samantha Turnbull Feb 28, 2015 @ 11:27

    i have never tried this but would love to seems delicious !

  • Kayla Leadman Feb 28, 2015 @ 10:58

    I have never heard of this but am very interested to try it.

  • Rob I Feb 28, 2015 @ 10:52

    This is the first I’ve heard of fermenting food, but it does sound very healthy. Also I don’t do any canning so this sounds like an easier way to preserve my crop.

  • Laura H Feb 28, 2015 @ 10:19

    I haven’t fermented before but I’ve wanted to try it since reading about it recently.

  • Samantha Daleo Feb 28, 2015 @ 6:50

    This is all new to me but I would love to learn all about it.

  • H Waller Feb 28, 2015 @ 4:42

    I’ve not, but I’ve been reading up on it lately. This would get me over the hump.

  • Linda svarovsky Feb 28, 2015 @ 3:33

    would love to make kimchi

  • Leanne Cobbledick Feb 28, 2015 @ 2:55

    Never tried it before – looks like something I would like to do!

  • Amy Lovell Feb 28, 2015 @ 2:39

    Ive never fermented beofre, but have heard it is so good for you, so would love to learn how to do it, and more about it!

  • Lisa from The Gilded Sprout Feb 27, 2015 @ 15:42

    I have been fermenting for a while now and trying different techniques. Fermented foods are an important part of my family’s diet especially with a toddler who picks up germs everywhere. I love the look of this salsa and will definitely be giving it a try! The pictures are fabulous!

  • Tara Feb 27, 2015 @ 7:59

    This recipe looks so yummy. The jars look great too!

  • Teresa Lee Feb 27, 2015 @ 7:38

    I’ve been reading about the benefits of fermentation and would like to try it to help our family with various health issues.

  • Jennifer S. Feb 27, 2015 @ 2:23

    I would love to win this. I’ve been thinking about fermenting foods for a long time now, but I’ve always felt intimidated by it. I know that once I do it I’ll enjoy it. So, I guess I just need to start.

  • Kristi Feb 26, 2015 @ 17:40

    I would love to try fermenting veggies.

    • Kris Bordessa Feb 26, 2015 @ 20:42

      If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)

  • Daphne Feb 26, 2015 @ 11:14

    Oh I would so love to win this one as I’ve decided this summer I’m going to try fermenting a lot of my harvested veggies.

    • Kris Bordessa Feb 26, 2015 @ 20:42

      If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)

  • Elizabeth Feb 26, 2015 @ 10:26

    This is something I’ve been wanting to try…

    • Kris Bordessa Feb 26, 2015 @ 20:42

      If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)

  • Barbara Feb 26, 2015 @ 9:41

    I have done some lacto-fermeting, but only in small batches. My problem is I don’t have a cool place to put the stuff to slow down the fermenting (my fridge is full!).

    • Kris Bordessa Feb 26, 2015 @ 20:41

      If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)

    • Candi Mar 1, 2015 @ 16:13

      Totally! Fridge space is precious. I wish there was a way to ‘can’ fermented food so it could go to the basement.

      Maybe we should all install root cellars!

  • Andrea Feb 26, 2015 @ 7:27

    This recipe looks great!

    • Kris Bordessa Feb 26, 2015 @ 20:41

      If you haven’t already, once you’ve left a comment, log into the Rafflecopter widget below to record your entry. (My comment count here doesn’t jibe with the entries, so I’m pointing this out while there are only a few entries!)

    • Teresa Mar 3, 2015 @ 16:57

      the pineapple looks so good, and I would love to make kimchi…thanks for the offer !

    • Lyl Aug 30, 2015 @ 9:03

      Can this be made without whey? I don’t consume anything from animals. Thank you very much.

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