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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
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.
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.
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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.