Fermented Tomato Salsa

Tomato Salsa

This is amazing! I don’t like fresh tomatoes but I love this tomato salsa. Great on bread or burgers. Makes 4 pints.


4 tomatoes

2 small onions

6 cloves garlic

2 tsp dried herbs

Juice 2 limes (optional)

1/4 cup whey or extra 1 teaspoon sea salt

1 Tablepoon sea salt


Chop the vegetables and mix them in a bowl with the whey and salt. Transfer to 4 pint jars and cover with filtered water.Try to keep the vegetables submerged under the water – I cut out circles of plastic or foil and press them into the jars before putting on the lid and this helps.

Store away from direct sunlight, it will be ready to eat in about 3 days although you can leave it longer. Once opened, use within 2 or 3 days if not using a fridge, it may last longer in the fridge. The liquid makes a delicious, refreshing and super healthy drink. Use neat or diluted with water to taste.

From Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Food, published by Drakes Press, chapter 5


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