Lacto-Fermented Pineapple Salsa

This is an easy method to get good ferments into your diet.

Course Appetizer
Cuisine American
Keyword salsa recipes, what to do with pineapple
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 5 servings
Calories 129 kcal
Author Kris Bordessa


  • 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)


  1. 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. 

  2. 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.)

  3. 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!

Recipe Notes

Whey can help the fermentation process along a little bit faster, If you don't have whey, add an extra teaspoon of salt.