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Pineapple Salsa: A Perfect Summertime Snack

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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, too!

bowl of pineapple salsa with chips, from above

Easy pineapple salsa

For an easy appetizer, this pineapple salsa can’t be beat. Pineapple is the star ingredient here, so it’s best made with fresh pineapple if you have it. Choose a ripe, juicy one! Of course, you could use canned pineapple if you’re really craving a sweet and spicy salsa.

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. 

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

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

peeled pineapple

One bowl pineapple salsa

Adding diced red pepper to the recipe gives the salsa a little bit of crunch. The onion, garlic, and hot pepper add a savory flavor to the mix. And of course, cilantro is incredibly controversial! Add it if you love cilantro like I do, skip it if you don’t.

Combine all of the ingredients in a bowl. 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.

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 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. Serve it with chips or as a side dish with chicken or fish.

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

Lacto-Fermented Pineapple Salsa

Lacto-Fermented Pineapple Salsa

Yield: 5 cups of salsa
Prep Time: 20 minutes
Total Time: 20 minutes

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.

Ingredients

  • 1  small pineapple
  • 2/3 cup red pepper, diced
  • 1 cup red onion, diced
  • 1 clove garlic, diced
  • 1 jalapeño pepper, diced
  • Juice of 1/2 a lime
  • 1 tsp. sea salt
  • 1/4 cup whey, (optional, for fermenting)
  • Handful of chopped cilantro, (optional)

Instructions

  1. Peel and core pineapple.
  2. Chop pineapple into 1/4" to 1/2" pieces and place in mixing bowl. chopped pineapple on a cutting board
  3. Stir in diced red pepper, red onion, garlic, and jalapeño pepper. Add lime juice and salt.
  4. Serve with chips, chicken, or fish.


To ferment this pineapple salsa:

  1. Transfer salsa to wide mouth canning jars. Allowing for a 1" headspace, this recipe makes about 3 pints of fermented salsa.
  2. 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.
  3. 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.)
  4. Place a lid on the jar (loosely) or use a fermentation airlock.
  5. 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!

Notes

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.

Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 129Total Fat: 1gUnsaturated Fat: 0gCholesterol: 1mgSodium: 403mgCarbohydrates: 28gFiber: 3gSugar: 20gProtein: 3g

Did you make this recipe?

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Originally published February 2015; this post has been updated. 

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

126 comments… add one
  • Andrea Feb 26, 2015, 7:27 am

    This recipe looks great!

    • Kris Bordessa Feb 26, 2015, 8:41 pm

      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, 4:57 pm

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

    • Lyl Aug 30, 2015, 9:03 am

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

  • Barbara Feb 26, 2015, 9:41 am

    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, 8:41 pm

      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, 4:13 pm

      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!

  • Elizabeth Feb 26, 2015, 10:26 am

    This is something I’ve been wanting to try…

    • Kris Bordessa Feb 26, 2015, 8:42 pm

      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 am

    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, 8:42 pm

      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!)

  • Kristi Feb 26, 2015, 5:40 pm

    I would love to try fermenting veggies.

    • Kris Bordessa Feb 26, 2015, 8:42 pm

      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!)

  • Jennifer S. Feb 27, 2015, 2:23 am

    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.

  • Teresa Lee Feb 27, 2015, 7:38 am

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

  • Tara Feb 27, 2015, 7:59 am

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

  • Lisa from The Gilded Sprout Feb 27, 2015, 3:42 pm

    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!

  • Amy Lovell Feb 28, 2015, 2:39 am

    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!

  • Leanne Cobbledick Feb 28, 2015, 2:55 am

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

  • Linda svarovsky Feb 28, 2015, 3:33 am

    would love to make kimchi

  • H Waller Feb 28, 2015, 4:42 am

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

  • Samantha Daleo Feb 28, 2015, 6:50 am

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

  • Laura H Feb 28, 2015, 10:19 am

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

  • Rob I Feb 28, 2015, 10:52 am

    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.

  • Kayla Leadman Feb 28, 2015, 10:58 am

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

  • Samantha Turnbull Feb 28, 2015, 11:27 am

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

  • Holly Wright Feb 28, 2015, 12:47 pm

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

  • Stephanie LaPlante Feb 28, 2015, 2:41 pm

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

  • Sarah Baker Feb 28, 2015, 2:51 pm

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

  • Angie Snyder Feb 28, 2015, 3:05 pm

    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.

  • Cherie Varrin Feb 28, 2015, 5:49 pm

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

  • Cheryl Larimer Mar 1, 2015, 4:32 am

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

  • Elaine Mar 1, 2015, 5:16 am

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

  • Mary Warner Mar 1, 2015, 8:31 am

    This is new to me.

  • Brenda Lacourciere Mar 1, 2015, 11:02 am

    This would be new for me but im very interested.

  • Kat Mar 1, 2015, 3:30 pm

    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.

  • Arielle Mar 2, 2015, 6:32 am

    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.

  • Sabina Mar 2, 2015, 5:35 pm

    this is something new for me. Looking forward to trying

  • Claudia Mar 2, 2015, 5:42 pm

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

  • Teresa Melton Mar 2, 2015, 5:58 pm

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

  • Leslie S. Mar 2, 2015, 7:13 pm

    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.

  • Rosemary M Mar 2, 2015, 8:33 pm

    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!

  • Jan Derksen Mar 2, 2015, 10:08 pm

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

  • Shannon Mar 2, 2015, 10:17 pm

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

  • peggy Mar 2, 2015, 10:55 pm

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

  • peggy Mar 2, 2015, 11:02 pm

    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.

  • Karen Folsom Mar 2, 2015, 11:03 pm

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

  • Jenny Mar 2, 2015, 11:27 pm

    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!

  • Alysoun Mar 3, 2015, 1:35 am

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

  • Andrea Mar 3, 2015, 1:40 am

    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!!

  • Phyllis Mar 3, 2015, 1:43 am

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

  • Arianna Fink Mar 3, 2015, 2:11 am

    Would love to win.

  • nancy Mar 3, 2015, 2:22 am

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

  • Judith jackson Mar 3, 2015, 2:31 am

    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

  • susan Mar 3, 2015, 2:40 am

    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!

  • diana v. Mar 3, 2015, 3:32 am

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

  • Lindi Mar 3, 2015, 3:37 am

    I have always wanted to try this!

  • patrice Mar 3, 2015, 3:54 am

    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.

  • Linda Mar 3, 2015, 3:55 am

    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.

  • beth Mar 3, 2015, 4:46 am

    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…

  • Christine Mar 3, 2015, 4:53 am

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

  • Chris Dalziel Mar 3, 2015, 5:06 am

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

  • Liana honda Mar 3, 2015, 5:23 am

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

  • Alissia M Mar 3, 2015, 6:33 am

    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!

  • Hanna Mar 3, 2015, 6:34 am

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

  • Ali Mar 3, 2015, 6:54 am

    LOV LOVE LOVE. Kimchi !
    Requesting entry into contest.
    Thanks

  • Tam Mar 3, 2015, 7:48 am

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

    • Kris Bordessa Mar 3, 2015, 7:58 am

      I’d rehydrate it first. But maybe?

  • zach Mar 3, 2015, 7:53 am

    Enjoys salsa and very interested in fermenting food!

  • ROBIN Mar 3, 2015, 8:06 am

    yes

  • Lisa Sigmon Mar 3, 2015, 8:33 am

    Thank you for this contest! 🙂

  • Cathie Mar 3, 2015, 10:32 am

    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.

  • Diana Mar 3, 2015, 10:40 am

    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!

  • Ellen Mar 3, 2015, 1:16 pm

    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.

  • heather Mar 3, 2015, 2:10 pm

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

  • Lisa Mar 3, 2015, 2:27 pm

    Interested in trying this!

  • Michele Mar 3, 2015, 2:59 pm

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

  • Keith Mar 3, 2015, 4:06 pm

    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.

  • Dawn Driskill Mar 3, 2015, 4:14 pm

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

  • Caroline Mar 3, 2015, 4:14 pm

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

  • Carol Mar 3, 2015, 4:21 pm

    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!!

  • Sharon Good Mar 3, 2015, 4:22 pm

    Would love to win.

  • Mary Mar 3, 2015, 4:34 pm

    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.

  • Sarah Mar 3, 2015, 4:41 pm

    Fermentation is new juicing!

  • Fran simon Mar 3, 2015, 4:49 pm

    I can’t wait to try the pineapple salsa

  • Eric Huggins Mar 3, 2015, 4:52 pm

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

  • Merry Mar 3, 2015, 4:55 pm

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

  • Mary Mar 3, 2015, 5:07 pm

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

  • Liz Lindsey Mar 3, 2015, 5:13 pm

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

  • BrownThumbMama Mar 3, 2015, 5:18 pm

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

  • Phyllis Mar 3, 2015, 6:08 pm

    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.

  • Connie Meyer Mar 3, 2015, 6:44 pm

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

  • Judith Roberts Mar 3, 2015, 6:53 pm

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

  • Robyn Bellefleur Mar 3, 2015, 7:34 pm

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

  • Lorre Mar 3, 2015, 10:09 pm

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

  • aarone mawdsley Mar 3, 2015, 10:38 pm

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

  • Trudy Segla Mar 4, 2015, 1:21 am

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

  • RJ Mar 4, 2015, 2:04 am

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

  • Sue C Mar 4, 2015, 3:24 am

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

  • lindsay hess Mar 4, 2015, 3:40 am

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

  • Darryl Coleman Mar 4, 2015, 4:03 am

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

  • Cindy Mar 4, 2015, 4:16 am

    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 am

      Really need these tools for a better fermenting process

  • Katie Mar 4, 2015, 4:18 am

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

  • Rosemeire Mar 4, 2015, 5:27 am

    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 🙂

  • Rhonda Mar 4, 2015, 5:38 am

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

  • Lisa Mar 4, 2015, 6:19 am

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

  • bunkie Mar 4, 2015, 6:25 am

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

  • Viola Mar 4, 2015, 6:55 am

    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.

  • Lindy Mar 4, 2015, 6:55 am

    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.

  • lana simanovicki Mar 4, 2015, 7:01 am

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

  • Kate Mar 4, 2015, 7:30 am

    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.

  • Suzanne Mar 4, 2015, 7:46 am

    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.

  • Brenda Mar 4, 2015, 8:40 am

    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.

  • Kim Heintz Mar 4, 2015, 9:48 am

    This is totally new to me but looks SO awesome!

  • Dawn Mar 4, 2015, 12:34 pm

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

  • liz l Mar 4, 2015, 3:05 pm

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

  • Michelle Mar 4, 2015, 7:29 pm

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

  • Marika Mar 4, 2015, 10:38 pm

    I love the benefits of fermented foods!

  • celeste Mar 8, 2015, 1:07 pm

    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!!!!

  • Nicole Mar 10, 2015, 4:25 pm

    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, 5:05 pm

      It’s GOOD!

  • Michelle Mar 24, 2018, 7:36 pm

    Great recipe!

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