FERMENTED SALSA AT 6 DAYS: WOW! Second Grand Opening

On Monday, I opened one jar of my fermented salsa. It was delish, which  good, because I was going to go to the “fermented sauces” meetup in a few hours.  Long story short: I took the salsa to the meetup, people tasted it, said it was good, but no one asked me about it.

Tonight (8 days after I put it to ferment, I opened the second jar. Whoops! It jumped out at me!  That’s my sign for a good ferment. I skimmed off the stuff that was poking out of the jar (next time, I’ll remember to open it over a bowl, to save the juice.

Right now, I am thinking about getting some cauliflower, to make a “tabouli” with it.  That’s tomorrow’s project.

Meanwhile, I am sort of thinking of saving back a bit to use as the starter for a cashew cheeze.  It could be yummy!

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NEW SPICY TOMATO SALSA FERMENT GOING

I’ve just put a quart and a half of tomato salsa to ferment.  

What did I put it in?  About 6 large Roma tomatoes, chopped; a large onion, chopped fine, a medium-sized yellow bell pepper, chopped fine;  one very ripe jalapeno (it was orange), chopped fine;  a large handful of cilantro, chopped fine; 3 large garlic cloves, minced; 2 t sea salt; and 2 capsules of New Chapter All-Flora probiotics.  

There’s a fermenting meet-up on Monday evening, and I am fully expecting this mix to be ready and garlicky-spicy-licious by then. 

MORE SPROUTS

POST #817
I started up a new jar of lentil sprouts last night.  Although I am famous for not liking to chew (which is why I don’t like lettuce, or anything you have to bite and chew at for any length of time, which is why my food processor is my best friend), I find that I am willing to gobble lentil sprouts by the handful or the bowlful.

Last night’s dinner was the last bowlful of lentil sprouts mixed with the last of the fermented salsa.  I added a little extra virgin olive oil to the mix, and basically gobbled it all up in record time (yes, I chewed! I should have taken a picture to prove it!)

I sure hope these lentils grow as fast as that last batch did (I would sure like to eat more lentils soon).