Accessories
Milk Kefir Fresh
Water Kefir Fresh
Water Kefir Dehydrated
Starters and Boosters
Kombucha Tea
Bentonite ClayBlog, Condiments, Milk Kefir Fresh, Recipes, Sauces
Tomato Salsa with Milk Kefir Whey
02
Mar
Mar
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
Note: Milk kefir whey can be collected when making kefir cheese or by straining kefir through a fine mesh strainer. If you don’t have milk kefir whey, you can substitute it with apple cider vinegar or lemon juice.
How to Make It:
- Chop the tomatoes, onions and rosemary (as fine as possible) add crushed garlic.
- Mix in large bowl.
- Add salt (you will need about a 2-3 level teaspoons per kg)
- Be generous with the oil (about 1/2 cup)
- 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.
- Store it in the fridge.
It’s recommended to consume it within 5 days.
Serving Suggestion:
Serve the tomato salsa with your favorite tortilla chips or as a topping for tacos or grilled meats.
Let me know how it goes, and happy fermenting!
'Trust your gut...' | probiotics 4 life | fermenting 4 wellness | sharing with you my recipes, news, and handy tips on improving your health with milk & water kefir and kombucha.
Latest posts by Uta Heidelauf (see all)
- Why are my water kefir grains floating? - 4 March, 2023
- My water kefir grains are not growing – why? - 2 March, 2023
- Pumpkin and Dill Calamari with Cauliflower Milk Kefir Mash - 1 October, 2021
Like it!
Amazing!
Did you let it ferment at room temperature for 2 days or just put it directly in the refrigerator after making?
Hi Pam,
Great question.
Because tomatoes are a soft vegetable/fruit I recommend fermenting in the fridge rather than at room temperature. Harder vegetables such as brassicas (cabbage, kohlrabi etc) and root vegetables (beetroot, carrots etc) are more suited to being fermented at room temperature in winter or a cool part of the house in summer or the fridge.
I am so pleased I found this supplier for my milk kefir grains. The delivery was great. The condition of the grains could not have been better. The instructions and website are all you need to get started. Just now enjoying my strawberry kefir smoothy using a second-day fermentation. Wonderful.
The recipe sounds great – but doesn’t say when to add the Milk Keffir whey? Can you let me know please.
Hi Pia, Thanks for your question. I have added some additional information which should clarify your query. Please also see my reply to Miguel’s questions in case you do not want to separate the casein/whey and simply use the kefir milk from your first fermentation. The reason we recommend using the ‘whey only’ is that it contains much larger amounts of lactic acid which contains most of the probiotic bacteria. It’s this combination that facilitates the fermentation of foods like nuts and vegetables. Simply using the whole milk kefir will make the process slower and in general the nuts/seeds do… Read more »