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Fermented Pineapple SalsaFermented Pineapple SalsaI can’t even begin to explain what a fun time I’m having working on my 2nd published cookbook, Fermented Foods at Every Meal.  Although I’ve been fermenting for the past 10 years, this project really gotten my creative juices flowing when it comes to fermentation. This Fermented Pineapple Salsa can be served fresh and it’s completely delicious but by quickly fermenting it, it becomes a healthy probiotic powerhouse.

Since this is a fruit based/sweet fermentation, it doesn’t need much time which makes it perfect for a fermenting newbie. You can make on Monday night after work, let it sit to ferment over night, chill it in the fridge during the day then serve it for dinner Tuesday night. AND, what is probably the best part its that it’s kid friendly because it tastes so delicious!!

Fermented Pineapple SalsaFermented Pineapple Salsa

I served it up for dinner with my Pressure Cooker Kalua Pork Roast (recipe coming soon!) when my mother-in-law & her mom came joined us for dinner. They loved it! Even my husband, Ray, who doesn’t love fruit with his meals really enjoyed it with the pork.

Fermented Pineapple SalsaFermented Pineapple Salsa

And don’t you just adore the cute #901, .5L Weck Jar that I used for this ferment?? I’m totally obsessed with them, you can grab a 6 pack of them HERE – but any jar that’s roughly a pint size (2 cup) will work fine.

And if you don’t have Whey on hand, click HERE to learn how to easily make it at home 🙂

Fermented Pineapple SalsaFermented Pineapple Salsa

Fermented Pineapple Salsa

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Servings: 2 cups

Ingredients

  • 2 cups chopped pineapple roughly 1/2 a pineapple
  • 1* jalapeno pepper finely chopped
  • 2 green onions thinly sliced
  • Sea Salt to taste
  • Black Pepper to taste
  • 2 tablespoons whey or liquid from another fermented veggie

Instructions

  • Combine all ingredients in a small jar. Cover with cheesecloth or cotton fabric.
  • Allow to ferment at room temperature for 8-12 hours.
  • Chill in the refrigerator prior to serving at least 2 hours or up to a week.

Notes

1 jalapeño pepper will make this salsa a little spicy, I would classify it as medium heat. If you want a mild salsa, I’d suggest starting out with 1/4 or 1/2 a jalapeño pepper to start out with and make sure you remove all the white membrane/seeds. If you love super-spicy foods then I’d recommend adding 2 jalapeños 🙂  For a salsa with no heat at all, substitute sweet red or green pepper.

Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!

Fermented Pineapple SalsaFermented Pineapple Salsa