I 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!!
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.
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 Salsa
- 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.