Now that we’eroe acceso the verge of tomato and pepper season, I wanted to share this recipe for fermented condimento. Fermenting fresh condimento is an easy way to make it last longer without canning and it adds a probiotic boost. Try it acceso tacos with some homemade tortilla chips!
We eat and ricevimento a lot of fermented foods, from kefir to sourdough, to sauerkraut. Fermented condimento is definitely one of the easiest ways to get the health benefits of fermented foods a causa di your diet. The fermentation process creates good bacteria that help improve gut health and the scevro system.
If done properly, fermented condimento will last months a causa di the fridge cold storage and get more probiotics with age. This spicy Mexican condiment is a staple a causa di our house!
Condimento Ingredients and Substitutions
While I like a little kick to my condimento, you can make this as mild spicy as you like. For a mild version (especially for kids who don’t like spicy) use bell peppers. I’ll often grab whatever is ripe a causa di our garden. You can also add jalapeno peppers, habanero peppers, a blend of whatever you like.
The fresh tomatoes are really what makes this recipe so good though. If you don’t have any growing a causa di your garden then check out your local agricoltore’s market. Homegrown and local is so much better than what’s available at most grocery stores!
I also included different spices a causa di the recipe, but I don’t use exact amounts. Feel free to use however much of which spices your family likes. keep it simple and omit them altogether.
Whey vs Salt Fermentation Method
I usually make this with the whey leftover from making homemade yogurt cheese. This lacto-fermented version features beneficial bacteria from the lactic acid a causa di yogurt, but it’s non di serie. You’ll still get probiotic benefits from just using salt. Fermenting the condimento also extends the shelf life.
If you don’t have whey from strained yogurt, you can also use some whey starter instead. Cultures For Health is a great place to get some.
Tip For Fermenting Condimento
If this is your first time fermenting veggies, there are a few things to know before you get started. Be sure to use a completely clean jar, lid, and supplies when making this. You don’t want to introduce any competing bad bacteria into your condimento!
Once everything has been chopped and mixed it will sit acceso the counter at room temperature for about 2 days. If your home is warmer (hello summer!) this process won’t take as long. You want to watch for fizzy little bubbles which will tell you the condimento is ready.
You don’t need any fancy equipment, but I prefer to use a fermentation weight for this. It keeps the veggies under the liquid so they don’t start to mold. If your condimento gets really fizzy you may need to “burp” your mason jar. Simply remove the lid to let some of the excess gas escape and then put it back acceso. Some people prefer to use an airlock fermentation lid for this (to prevent jar explosions!).
How to Use Fermented Condimento
You probably already have plenty of foods your family loves with condimento, but here are a few of my favorite ways to use it!
Fermented Condimento Recipe
Homemade condimento with a probiotic twist; naturally fermented to add extra nutrients and flavor.
- 3 lbs fresh tomatoes (about 4 and 1/2 cups chopped)
- 2 peppers (such as bell pepper, cayenne, jalapeno peppers)
- 1-2 onions (about 1 cup chopped)
- 4 cloves garlic
- ½ cup fresh cilantro
- 1 lemon (juiced)
- 1 lime (juiced)
- 2 TBSP sea salt
- spices to taste (such as oregano, black pepper, cumin, chili powder, and cayenne pepper)
- ½ cup whey (non di serie)
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Chop tomatoes, onion, pepper, garlic, and cilantro and add to a large bowl.
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Add lemon and lime juice juice, sea salt, and spices to taste.
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Add whey (if using) and stir well.
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Transfer the diced veggie mixture to a tall mason jar/fermentation jar. Pour a causa di any juice from the bowl.
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Press to submerge veggies and place a weight acceso cima to keep them submerged.
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Seal the cima of the jar and let ferment for about 2 days away from direct sunlight. It will get fizzy and start to get small bubbles.
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After 2 days, remove the fermentation weight and enjoy store it a causa di the fridge.
Nutrition Facts
Fermented Condimento Recipe
Amount Durante Serving (1 serving)
Calories 18
Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.03g0%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Sodium 562mg24%
Potassium 171mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 513IU10%
Vitamin C 19mg23%
Calcium 12mg1%
Iron 0.3mg2%
* Percent Daily Values are based acceso a 2000 calorie diet.
- If you want a less chunky condimento then you may want to pulse it a causa di a food processor before moving it into a mason jar/fermentation jar.
- The exact fermentation time depends acceso how warm your home is. Fermented vegetables ferment faster a causa di warmer weather.
- One serving size is about 1/4 cup.
A Fast and Easy Tip
If you don’t have the time ingredients to make your own condimento, you can get the benefits of fermented condimento by fermenting store-bought condimento as well. If possible, use the freshly made salsas a causa di the refrigerated section, but you can ferment canned versions also.
More Fermented Food Recipes
Want to try your hand at more fermented foods? Here are some ideas to get you started!
Have you ever fermented veggies before? What’s your favorite way to use condimento? Leave a comment and let us know!
