Comments on: How To Make Fermented Salsa

By: Jamie Larrison

Jamie Larrison — Sat, 27 Aug 2022 16:02:53 +0000

In reply to Thelma. Not really, it's what causes the salsa to ferment and have probiotics. You could leave it out, but then it would be a regular non-fermented salsa and it would need to be put in the fridge right away (skip the leaving it out to ferment step).

By: Thelma

Thelma — Wed, 24 Aug 2022 21:34:21 +0000

Hi
Can i omit the whey from the recipe

By: Katie Wells

Katie Wells — Mon, 31 Aug 2020 01:56:26 +0000

In reply to Lindsay. It is very temperature dependent so in warmer months, keeping it in a cooler place or even the fridge can help a lot!

By: Lindsay

Lindsay — Sun, 30 Aug 2020 18:37:22 +0000

We have made this recipe half a dozen times and when it turns out it is the best thing ever. We literally go through it in a week. But half the times it clearly over ferments – I can’t tell what I am doing different. Maybe that it is summer? Maybe I should ferment it in the fridge instead? Any ideas? Thanks!

By: Uzma

Uzma — Fri, 03 Jul 2020 09:39:25 +0000

I live in a place where the room temperature can rise to 40 degrees celcius during the day. Would it be safe to leave the salsa at room temperature for 2 days? Thanks

By: Larry Rondeau

Larry Rondeau — Fri, 16 Aug 2019 16:23:28 +0000

In reply to Wellness Mama. Help can I use last year's fermented peppers in my new salsa batch?

By: Melissa

Melissa — Sun, 27 Jan 2019 23:24:43 +0000

I made this salsa today! I puréed it then stirred in the whey. It has separated. Should I stir it up? I am wondering, like a few of the others, how to tell if it has fermented. By the way, it is delicious!!!

By: Denielle

Denielle — Tue, 04 Oct 2016 14:54:35 +0000

Can I use powdered probiotics instead of whey?

By: Kathy Hutton

Kathy Hutton — Mon, 12 Sep 2016 18:49:31 +0000

In reply to Jandan. I want to know this answer too!

By: Jus

Jus — Sun, 14 Aug 2016 13:59:34 +0000

In reply to Allison.

You don’t need whey. You can do it with just salt. Whey is never needed for fermenting foods such as salsa.

By: Jeanie

Jeanie — Wed, 03 Aug 2016 17:11:23 +0000

In reply to Allison. I use sauerkraut juice whenever I don't have any whey handy. I'm hoping it would work fir salsa, that's what I'm going to use Saturday when I make our's.

By: Wellness Mama

Wellness Mama — Thu, 31 Mar 2016 01:05:26 +0000

In reply to Kelly. Just for flavor, you can omit it :-)

By: Kelly

Kelly — Wed, 30 Mar 2016 19:40:53 +0000

I’m allergic to garlic, is the garlic just for flavor in this recipe? Or is it an important ingredient for the fermentation process?

By: Toby

Toby — Wed, 09 Mar 2016 18:13:14 +0000

In reply to Allison. Just open a capsule of any probiotic and mix in. But its going to ferment with or without whey.Toby

By: Wellness Mama

Wellness Mama — Sat, 27 Feb 2016 03:01:47 +0000

In reply to Sarah. This recipe needs the whey. I would personally not use it without the whey for fermentation.

By: Sarah

Sarah — Thu, 25 Feb 2016 22:42:00 +0000

I made the salsa omitting the whey and only using 2 TBS of ses salt. After two days they didn’t seem to be any signs of fermenting. There were no bubbles, no pressure, nothing. I opened the salsa and everything looked and smelled fine though. We all ate a little bit of the salsa today, but now I’m slightly concerned and any botulism that could have possibly formed. Is there any chance of this or am I just letting my mind wonder too much? Thank you!

By: Wellness Mama

Wellness Mama — Fri, 05 Feb 2016 03:59:35 +0000

In reply to Joe. No, whey powder is different and will not cause fermentation.

By: Joe

Joe — Thu, 04 Feb 2016 06:12:30 +0000

I’ve not used whey in recipes before. Can I used unflavoured whey powder supplement or is that different from whey starter? Thanks

By: Wellness Mama

Wellness Mama — Tue, 02 Feb 2016 03:31:18 +0000

In reply to Amy. I would call it "tangy", not sour.

By: Amy

Amy — Mon, 01 Feb 2016 16:50:06 +0000

Will this salsa be sour tasting like most fermented foods? Thanks