Easy Naturally Fermented Apple Salsa

  • Author: Jo
  • Prep Time: 15 mins
  • Cook Time: 24 hours
  • Total Time: 24 hours 15 mins
  • Yield: 1 quart
  • Category: Condiments


  • 23 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


  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 (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.
  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!


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!