Cultured vegetables are something that I have added to the arsenal of healing foods in our kitchen. So, with all the fresh produce coming in from the garden and farmer's market, I am culturing my vegetables like mad!
One of our favorite cultures this summer has been homemade salsa made from fresh garden tomatoes. We already love salsa, so culturing just adds the benefit of some amazing probiotics and super-powering of the vitamins already present in the various vegetables used.
I used this recipe I found online, and it is soooo good!
Tomato Salsa recipe by Hilltop Acres (recipe link)
Some departures from the original recipe that I linked:
I had to leave mine out on the counter in an air-lock jar for five or six days before I saw any signs of bubbly ferment. I think it's because I pretty much liquefied my tomatoes. I think if I would have left the tomatoes more chunky, it wouldn't have taken so long. But I like how mine turned out. Just know that it's pretty much up to you to keep an eye on any cultured veggies you make to know when they are ready for refrigeration. Also, I didn't de-gas like the recipe calls for. I just treated this like all my other ferments, and threw a lid on it and put it in the fridge for a week before we called it ready.