Want to use up all of those apples but sick of making applesauce? Fermenting apples is an easy place to try fermentation for the first time. A salsa apple ferment is a crowd pleaser.
This is a guest post from Jo at Nourishing Time. Ferments are an area I feel I’ve been lacking in here at KS so I’m glad to welcome her with this yummy recipe! Fermented foods are key to healing your gut as I said in yesterday’s post, 100 Steps to Healing Your Gut…
Apple salsa is super simple, so delicious and quite versatile! We love to eat it on its own, or thrown into a yummy grilled chicken salad. When fermented, it adds a host of beneficial bacteria and increases the nutrients naturally in the ingredients included.
The recipe below is for a very simple apple salsa, and you’re welcome to include additional ingredients that you think may go well. I sometimes like to add some chopped bell peppers, but it’s delicious as-is!
Picking the Best Apples for Apple Salsa
Many apple varieties will work with this recipe. I personally prefer to use Gala, Fuji and/or Honeycrisp apples. The only real requirement is that you use very fresh, very crisp apples. Well, even that’s not completely necessary, but less crisp apples may lead to a mushier (but still edible) salsa. You can leave the skin on if you’d like.
This recipe will make you a quart. I like to make several quarts at a time because we devour it so quickly. We love it almost as much as pineapple salsa!
Easy Naturally Fermented Apple Salsa
- Prep Time: 15 mins
- Cook Time: 24 hours
- Total Time: 24 hours 15 mins
- Yield: 1 quart 1x
- Category: Condiments
Ingredients
- 2–3 large, crisp apples
- 1/2 large red onion (or about 1/2 cup packed), finely chopped
- 1 jalapeno
- 1/2 inch fresh ginger (optional)
- 1/2 tsp. allspice
- 1/2 lemon, juiced
- 1 tsp. salt
- Approximately 2 cups water
Instructions
- Start with a clean 1L (or quart) jar with a lid. I love Fido and mason jars most.
- Core and cube or chop apples into bite-sized pieces. Add to a large mixing bowl.
- Add finely chopped red onions.
- De-seed and slice jalapeno in 4 or more pieces and add to bowl.
- Add ginger (whole) to bottom of jar as you just want the flavor to infuse your salsa.
- Add your lemon juice and allspice to the mixing bowl and mix all your ingredients together.
- Pack your salsa mixture into the jar. Now is the time to add a weight if you’re using one–although it’s not essential, it can help apples stay under the brine and gain the best flavor.
- Mix salt (Use the code kitchenstewardship for 15% off of your first purchase) and water together, and pour over into packed jar. If there isn’t enough water to cover, add a little more. You want to only leave about an inch of space in the jar.
- Close jar tightly and let ferment for 24-48 hours at room temperature, then move to fridge. It should be a bit bubbly, and smell awesome!
- Enjoy chilled!
Notes
You can also use sourdough tortillas to make sourdough cinnamon chips by cutting tortilla into wedges, misting with coconut oil, and sprinkling with a cinnamon sugar mixture then baking for a few minutes until crispy. These are perfect for dipping in salsa!
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Katie’s notes: Fermented foods are SO important to a healthy diet. I’m big on probiotics and having a healthy gut, so I was pleased to add this recipe to KS. It’s a great way to get started with fermented foods without worrying about grains, SCOBYs or other “trickier” forms of bacteria.
Keep Your Gut Healthy
- 100 Steps to Heal Your Gut
- Why Do I Have Stomach Pains After Eating?
- What Does It Mean to Heal My Gut?
- Health Benefits of Yogurt
Jo is an attached mom to her smarty-pants son and a full-time student majoring in Public Health. She is fascinated with holistic healing and loves to read, cook and ferment anything she can get her hands on in her spare time. She blogs at Nourishing Time about natural ways of improving health through food and positivity. Like Nourishing Time on Facebook by clicking here.
Can anyone who has made this comment if it’s “spicy hot”? I usually order my Thai takeout with extra mild spice. I’m afraid Jalapeño would make it way too spicy for my family.
I haven’t tried this recipe and it’s a guest post, not Katie’s so hopefully someone who has made it can chime in. You could try leaving out the pepper if you’re worried or use only half of it.
Hi. Will this recipe work at high altitude? I live at about 5000 feet above Sea leavel and don’t want it to go wrong.
It shouldn’t be affected by altitude. Fermenting time will vary based on temperature. The colder it is the longer it will take so keep a close eye on it. I hope it works out for you!
Looking forward to trying this! How long will it keep once fermentation is done?
Hi Sheri, they should last about 6 months in the fridge but will be best within the first 3 months.
It sure sounded like an unlikely success but I had the apples so gave it a try. A winner! I just made my second jar. I did make some modifications in that I used a tablespoon of salt. I live in Thailand so had to substitute local hot peppers and omit allspice.
But it is wonderful. Thanks
So glad you enjoyed it! Apple salsa does sound a bit odd at first glance. Thanks for the review!
It looks like you pared the skin off the apple ?. Is that right? Can’t wait to make it
It can be made with the skin on or off depending on your preference. Enjoy!
What do you mean by adding a weight to keep the apples below the brine? What would you use for a weight? If I don’t see bubbles did I do something wrong? I don’t want to cause a toxin (like with canned tomatoes that spoil). I always thought the fermentation process took a long time. Obviously I’m a newbie to this, but I really want to learn.
These are exactly my two questions, as well, Judy! Hoping we get a response! 🙂
I can’t wait to try this, it sounds great. One question, where do you get sour dough tortillas???? Never heard of them but they sound great too!!
I make my own! http://nourishingtime.com/sourdough-tortilla-recipe/
Jo – this sounds really fun and I’m definitely going to try it. Can you recommend any other ways to pair it besides the cinnamon chips?
OK, now I realize that since this is not a very sweet food, we can just eat it with regular corn chips? I am about 36 hours in and it smells great but not really bubbly. Is that alright? Do you think having used tap water could be a problem?
I definitely love the recipe. Served it with guests the other night and it was a hit all around.
It does not get super bubbly that quickly. You sure can have it with regular corn chips. My son has really been enjoying it with a simple salad of tuna and iceberg lettuce this week 🙂
Is it crucial to have the red onion in this recipe? I’m dying to make this but red onion always gives me a headache (weird!).
That’s an interesting symptom! You can use another onion variety if tolerated. White onions would act similarly to red flavor-wise 🙂