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
- 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.
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!
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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?
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.