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Baby Step Your Way to Better Health!

My best techniques, tips & tricks for the Instant Pot!

Easy Naturally Fermented Apple Salsa Recipe

September 15, 2015 (UPDATED: August 21, 2019) by Guest Writer 12 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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Easy Naturally Fermented Apple Salsa Recipe 2

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!

Apple Salsa 3

Pick a Peck of Pickled Apples

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!

Apple Salsa 1

Print

Easy Naturally Fermented Apple Salsa

★★★★★ 4.5 from 2 reviews
  • Author: Jo
  • Prep Time: 15 mins
  • Cook Time: 24 hours
  • Total Time: 24 hours 15 mins
  • Yield: 1 quart 1x
  • Category: Condiments
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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

  1. Start with a clean 1L (or quart) jar with a lid. I love Fido and mason jars most.
  2. Core and cube or chop apples into bite-sized pieces. Add to a large mixing bowl.
  3. Add finely chopped red onions.
  4. De-seed and slice jalapeno in 4 or more pieces and add to bowl.
  5. Add ginger (whole) to bottom of jar as you just want the flavor to infuse your salsa.
  6. Add your lemon juice and allspice to the mixing bowl and mix all your ingredients together.
  7. 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.
  8. Mix salt 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.
  9. 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!
  10. 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!

Did you make this recipe?

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Apple Salsa 2

What’s YOUR favorite type of salsa?

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's AvatarJo 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.
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Filed Under: Food Preservation, Real Food Recipes Tagged With: appetizer, apples, condiments, fall, fermented foods, jalapeno, side dish, traditional foods

« Previous Post What Does it Mean to “Heal the Gut” and 100 Key Steps You can Take Today to Start Healing Your Gut
Next Post » Simple Soaked Gluten Free Squash Cookies Recipe

12 Bites of Conversation So Far

  1. Corina says

    July 30, 2019 at 3:15 pm

    It looks like you pared the skin off the apple 🍎. Is that right? Can’t wait to make it

    Reply
    • Carolyn @ Kitchen Stewardship says

      August 2, 2019 at 5:58 pm

      It can be made with the skin on or off depending on your preference. Enjoy!

      Reply
  2. Judy says

    August 28, 2016 at 6:01 pm

    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.

    Reply
    • MJ says

      August 30, 2016 at 9:43 pm

      These are exactly my two questions, as well, Judy! Hoping we get a response! 🙂

      Reply
  3. Shannon says

    September 30, 2015 at 10:20 pm

    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!!

    Reply
    • Jo says

      October 3, 2015 at 8:47 pm

      I make my own! http://nourishingtime.com/sourdough-tortilla-recipe/

      Reply
  4. Christie says

    September 15, 2015 at 8:51 pm

    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?

    Reply
    • Christie says

      September 18, 2015 at 11:04 am

      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?

      ★★★★★

      Reply
      • Christie says

        September 20, 2015 at 9:42 pm

        I definitely love the recipe. Served it with guests the other night and it was a hit all around.

        Reply
        • Jo says

          October 3, 2015 at 8:43 pm

          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 🙂

          Reply
  5. Lauren says

    September 15, 2015 at 12:01 pm

    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!).

    ★★★★

    Reply
    • Jo says

      September 16, 2015 at 5:12 pm

      That’s an interesting symptom! You can use another onion variety if tolerated. White onions would act similarly to red flavor-wise 🙂

      Reply

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Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. I’m not a doctor, nurse, scientist, or even a real chef, and certainly the FDA hasn't evaluated anything on this blog. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease. Please talk to your health professional (or at least your spouse) before doing anything you might think is questionable. Trust your own judgment…I can’t be liable for problems that occur from bad decisions you make based on content found here.

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