Our wonderful MCFC coordinator Gwen inspired me to explore alternate ways of preserving the harvest after sharing her incredible homemade kimchi. This blog entry has proven to be a good resource (www.simplebites.net/lacto-fermentation-a-healthier-more-sustainable-way-to-preserve-2/). It is always a challenge trying to come up with ways to make the Hepworth tomatoes last through the second week after delivery. I have made the salsa recipe several times over the past few deliveries and the taste keeps changing as the season progresses.
Cultured Salsa: From Simple Bites Blog
adapted from Nourishing Traditions
by Sally Fallon
- 4 medium tomatoes, about 2 pounds total
- 2 small onions, finely chopped
- 1-2 bell peppers, seeded
- 1 jalapeno pepper, seeded (or not if you prefer more spice)
- 1 bunch cilantro
- juice of 2 lemons
- 1 tablespoon sea salt
- 4 tablespoons whey (if not available, use an additional 1 tablespoon salt)
- 1/4 cup filtered water
- If you prefer peeled tomatoes: score the bottoms, drop into boiling water for about 15 seconds, remove and place in ice water. The peels should come off easily.
- Chop all ingredients by hand or with a food processor to desired consistency. Mix and place in a very clean quart-sized, wide mouth mason jar. Press down with a wooden spoon, adding more water to cover the vegetables. Be sure to leave 1-2″ head space.
- Cover tightly and keep at room temperature for 2-3 days before transferring to cold storage.