How To make Fermented Salsa ~ Red and Green recipe
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- čas přidán 8. 09. 2024
- Fermentation Playlist • Fermentation :)
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Katie, thank you so much for doing a video every day in August! That was dedication on your part. I looked forward to and enjoyed watching each one!
Thanks! Glad you enjoyed it. It was fun!
Thank you for your good guidance on the salt quantity...very important!
Thanks for the video. You a a great "laid back" feel. I'll subscribe. Good luck!
Yum to the delicious salsa, and wah that August/VEDA is over! Loved every post. Thanks Katie!
Awesome informational educational experience Y'alls
Katie I made fermented green cherry tomatoes last Fall. They are really bitter. I want to add them to my garlic and onion ferment to make a salsa. How do I get rid of bitterness or can I?
Yummy 😋
Thanks for clarifying that Katie. I have never seen those, but they look good. Let me ask you a similar question. I made some salsa a few months ago. We put it in a water bath for about 10 minutes. Stored on a shelf. So whe I open a jar, I store it in the fridge. Now I don't use it that often, so when I open it again, it's moldy...can I save the other bottles?. I didn't use salt with them as I am trying to eat less sodium. I wasn't thinking about the preservative aspects. I only have 4 or 5 pints left. But I'd like to save them if I can. I like your receipt if I can, if not no big loss I guess. Thanks for the reply earlier. Oh ..Happy New Years
Canning kills the good bacteria that makes fermentation happen. It would not ferment but mold. If you open a can and only use some you can freeze the remaining portion for use in recipes. Maybe not the best for eating plain after being canned and then frozen but good for recipes like tortilla soup or chili or pazole or something.
I'm brand new to fermenting vegetables and can't wait to get started! Have you ever added avocado to any fermentations? I adore avocados and would like to add them to a tomato salsa recipe.
I have never fermented avocado... I don't really know if it would turn out well.... but who knows. If you try it let me know how it goes.... now I am curious :)
Yes it probably will not stay firm, but would add a nice flavor to a ferment.
Many people add herbs which usually will not be found but adds flavor.
@@richlaue I seen a video where a guy that ferments everything did avocado and he said he would never do it again. I love fermenting! My new obsession is making hot sauce with chilies I’ve grown in my garden!🌶😊🌱
This is awesome!! Thank you for making these videos!!
The
Please use wood spoon to stir it up, metal is not good 😊
Why is metal not good? Is plastic ok to use? I’m so new to all of this. Thanks 😊
im new in fermenting...Did you add water to make brine for this salsa?sorry my english but anyway your video is amazing
Some things are watery enough without brine. If you don't have enough liquid to cover all the vegetables you add some brine until everything is covered well
Hi Katie, I made your salsa yesterday and after a day they seem salty. I used the two teaspoons, will some of the salty taste go down?
It may become less noticeable once the fermentation sets in. The sodium is still there if that's your concern but if taste is your only concern I would wait and see. Drain some of the liquid and see if that helps. You can add some more fresh veggies to dilute if still too salty.
Do you do anything to enrich your garden soil? My vegetables were terrible (cucumbers were bitter, tomatoes never got red, carrots tasted like soap). I have raised beds and put in garden soil from lowes in it.
Each spring I top off my raised beds with compost, mushroom compost or manure. Usually 1 large bag per 8x4ft bed
+Katie Cooks and Crafts thanks!
I cover the beds with 2 inches of mulched leaves to help hold in the water.
Katie, I thought it was 2-3 TABLESPOONS per quart? Maybe that is just for fermenting other stuff. Please inform. TY Janet
Salsa is a quick ferment, just 2-3 days on the counter. The salt is mostly for taste. For most veggies that ferment longer (ie kraut) 2% = 20 grams per liter = 1 rounded TBSP per quart is the standard. I usually only use moer salt for peppers, garlic, and if it is exceptionally hot in my kitchen in the summer.
Ok!! Thank you, as you can tell I am real new at this. But...WOW!! I have done pickles, kraut, reg peppers, jalopenos, and Salsa! mmmmm mmmmmm GOOD! I do have some eggs fermenting with jalos an spices. Don't know when they get done...but...lol! Thank you for your quick response and great work!! xxoo
@@jpatriot2676 Fermented eggs? That doesn't sound right. I make pickled eggs myself, but never heard of fermented.
Alex VI fermented eggs are so good. The whites aren’t rubbery like a vinegar pickled egg.
what is the taste you got from fermentation i see you doing fermentation to onion and garlic too, and how do you make sure it will not be spoiled or poisned?
Fermented vegetables taste sour, like pickles, but more complex flavor. Sort of a umami flavor. If the food it spoiled you can tell. You will see mold or yeast on the surface, you will notice a terrible smell, the vegetables will turn ugly colors and maybe be slimy.
so you leave it untill it fermente then you keep the jar in fridge?
yes
khlood myhart: Katie’s fermentation time is very short. If you want a stonger ferment, leave it in a warm place (room temperature) for 2-3 days, after that move it to a colder place (10-15*C or just leave it at room temperature). In this time the pH will drop to about 3 and that is sour enough to avoid other bacteria. If you then put it in the fridge, it will not spoil for months or even years. Be careful to keep the lid closed to keep the oxigen out, otherwise it is possible that some mold starts to grow. If you keep everything under the sour fluid, this will not happen.
Please, could you tell me which ingredient makes your salsa fermenting ?
The bacteria that ferment vegetables are naturally occurring on the vegetables themselves
អត់យល់ទេធ្វើទឹកអ្វីទី
Yes fermentation, more bug poop.
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I'm n ew to fermented salsas so I was interested in your video. But when you said they were jalepinoes and they weren't. Well that's that.
I grew them myself. They are jaloro golden jalapeños. What would you prefer I refer to them as? Jalepinoes?
Daniel Mason They look similar to the Santa Fe Grande jalapeños I’m growing this year. They start out a pale yellow, then turn orange, then finally red. There’s many more varieties of jalapeños available these days 😉
that does not look like a jalapeno
They were Jaloro Golden jalapeños. Straight from my own garden