Tomato Salsa with Milk Kefir Whey

Tomato Salsa with Milk Kefir Whey

Making tomato salsa with milk kefir is an idea for converting your oversupply of tomatoes into a delicious zesty accompaniment.

Here’s the Recipe:

All you need is:

  • Some juicy, ripe tomatoes (any variety)
  • Extra virgin olive oil
  • 1/2 cup of milk kefir whey per litre jar
  • Hard herbs… I used Rosemary (fresh is best)
  • Crushed garlic
  • Red onions
  • Pepper
  • Quality salt – such as Celtic or Himalayan

How to make it:

  1. Chop the tomatoes, onions and rosemary (as fine as possible) add crushed garlic.
  2. Mix in large bowl.
  3. Add salt (you will need about a 2-3 level teaspoons per kg)
  4. Be generous with the oil (about 1/2 cup)
  5. Taste the mix when it is freshly made so you can tell how its flavour changes as it matures over the next couple of days.
  6. Store it in the fridge.

It’s recommended to consume it within 5 days.

Let me know how it goes, and happy fermenting!

Uta Heidelauf
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Did you let it ferment at room temperature for 2 days or just put it directly in the refrigerator after making?

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