Fermented Corn Salsa
The zing of Mexican spices combined with the health benefits of fermentation, elevates what would be a regular corn salsa to a new level of healthy & delicious!
Servings: 1 Quart/Liter Jar
Equipment
- 1 Quart or Liter Jar
- 1 Jar Lid
Ingredients
- 3 cups Corn Kernels frozen or fresh
- 3 tbsp Onion diced
- ¼ cup Tomato diced
- 2 tbsp Hot Peppers diced. For mild salsa, use bell peppers instead of hot.
- 2 cloves Garlic diced or minced
- 2 wedges Lime or Lemon squeezed
- 1 tsp Mexican Seasoning (salt free is best since the brine contains seasoning)
- 2 - 4 tbsp Cilantro Optional
- ¾ tbsp Salt
- 3.5 cups Water
Instructions
Instructions
- Add all the ingredients to a large mixing bowl and toss with clean hands or a large spoon to combine everything.
- Prepare the brine by mixing the salt and water together. Set aside.
- Prepare the jar by washing it in hot soapy water. Also wash the jar lid, fermenting weight and your hands.
- Load the jar by adding several scoops of the vegetable mixture into the jar until it is nearly full.I recommend using a canning funnel to load the jar. It will make the process easier and help prevent spills.
- Use a tamper or your fist to gently push the mixture down.
- Add the remaining vegetable mixture and press down again.
- Leave 2-3 inches (50 mm) of jar headspace after the 2nd pressing. Now add the glass fermenting weight on top of the vegetable mixture.
- Pour the brine into the jar until everything is covered including the weight.
- Place a loose lid on the jar. Set the jar on a towel or on a plate to catch any possible brine overflow.
The Fermentation Process
- Allow the corn salsa to ferment on the counter at room temperature (70-80°F / 21-27°C) for 48 hours. *If you live in a hot & humid climate, 24 hours may be sufficient.
- Remove the weight and taste test the salsa at 48 hours. If you desire more of that fermentation tang or sour flavor, re-wash the weight and place it back in the jar. Then allow the corn salsa to remain on the counter one more day. Any longer than 72 hours is not recommended since the salsa will over-ferment, meaning it will become too sour for pleasurable eating.
- At the end of the fermentation period, remove the weight and eat right away. To store, leave the weight out and place a tight lid on the jar. Store it in the refrigerator where it will last up to 2 weeks.
Video
Notes
Adjust the amount and type of pepper (bell pepper or hot pepper) for your own preference of hot.