A refreshing fermented pico de gallo (salsa fresca). Fresh and saucy, it works as a side to most dishes. I have paired it with omelettes, roast chicken, and of course with tortilla chips. Since it sits on my kitchen table, I always remember to dollop it on my plate during meals. This pico de gallo is best enjoyed within the first 5 days of being prepared.

What is Lacto-fermentation?

Lacto-fermentation is a traditional fermentation method that relies on the lactic acid bacteria that is naturally present on the surface of fruits and vegetables. We want to create an environment where the lactic acid bacteria can out-compete other micro-organisms. Lactic acid bacteria (LAB) can grow in an environment that is acidic (low pH), salty, and has no oxygen (anaerobic). Many micro-organisms cannot tolerate these conditions, which is why the LAB can take over the ferment.

By submerging our vegetables or fruit in a salt water solution, we create a good environment for the lactic acid bacteria (LAB) to multiply. The LAB eats the sugars from the vegetables and fruit and produces lactic acid. Lactic acid makes the ferment sour and acidic. These acidic conditions further help to preserve the ferment.

What salt to use for my lacto-fermentation?

Use salt that does not contain iodine for your lacto-fermentation since iodine can inhibit your fermentation. However, many people (such as myself) have made successful lacto-fermentations with iodized salt.

How much salt should I add to my lacto-fermentation?

If you add too little salt, the lacto-fermentation may not work. This is why it is important to use at least a 2% salt solution. As a general rule of thumb, lacto-ferments will call for a salt concentration between 2-5%. The amount of salt called for depends on how hard or soft the vegetables are.

Suggested Salt Concentration	Vegetables/Fruit to Ferment
2-2.5%	Apples, Carrots, Cauliflower, Cabbage, Garlic, Onion, Potatoes, Green beans, Beets, Garlic, Radish
3%	Eggplant, Berries
3.5-5%	Cucumber, Bell peppers, Hot chilies

If you have a scale, you can weigh the weight of the ingredients, and then multiply that weight by 0.02 to figure out the minimum amount of salt that needs to be added. For example, 600g of ingredients x 0.02 = 12 grams of salt. In the fermented pico de gallo salsa recipe below I suggest adding 1 tablespoon of salt, which is about 15 grams. It is always better to add a little more salt than too little. With more salt, the fermentation will just take a little longer. Just remember: when in doubt, add a pinch of salt!

I don’t have a scale, what is an easy way to measure the salt concentration?

If you don’t want to bother weighing the ingredients and calculating the amount of salt, there is a simpler but less accurate method.

To make a brine, measure out 4 cups (1L) of water and dissolve 2 tablespoons (~ 30g) of salt in it. This will give you about a 3% salt solution which you can use to submerge your vegetables or fruits in. For salting directly onto vegetables, salt to taste, and then add a pinch more salt for good measure.

What kind of water should I use?

For lacto-ferments where a brine is added, avoid using tap water as it contains chlorine which can inhibit the fermentation. I recommend boiling water to remove the chlorine and allowing it to cool to room temperature before using it. Other people will purchase filtered or distilled water for their lacto-ferments which I consider unnecessary and a waste of money.

For some lacto-ferments, the vegetables are salted directly to draw out the water from inside the. The fermented pico de gallo recipe below uses this ‘self-brining’ method.

How should I care for my lacto-ferment?

Leave your lacto-ferment on the kitchen table, away from direct sunlight, for 3 days to several weeks. I usually leave my ferments out for around a week. I will tap the top of the jar lid to see if I can press down on it easily. CO2 gas is produced during the fermentation and will put pressure on the lid. You need to release this pressure by ‘burping’ the jar, which is just gently loosening the lid. When loosening the lid, you will see bubbles rising to the top of the jar, and liquid may come out. This is a sign that the lacto-ferment is successful. The fermentation is most active within the first week it was made.

I like to place a plate underneath the jar to catch any liquid. Generally, the fermentation will be faster at warmer temperature than colder temperatures. When you are happy with the sourness level of the ferment, place the jar in the fridge for long-term storage. There is no need to burp the jar once it has been placed in the fridge.

Ferment Pico de Gallo Recipe Method

Step 1

Dice 7 roma tomatoes and finely chop up 1/2 a sweet onion. Add to a large bowl. Mix in 1/2 tablespoon of white sugar and 1 tablespoon on non-iodized salt. The salt and sugar will help release the natural juices in the vegetables, enhancing the flavour and juiciness of the salsa. Let sit for 10 minutes.

Step 2

Finely mince 2 cloves of garlic, and chop up cilantro. Add to salsa bowl. If you enjoy spicy food, mince a hot chili pepper (Habanero, bird’s eye, or jalapeno) and add it to your salsa bowl.

Step 3

Squeeze the juice of 1 lemon or 2 limes (3 tablespoons of juice) into the salsa. Add a pinch of cracked black pepper. Mix the salsa well until it releases a lot of juices.

Step 4

Pack the pineapple salsa into a jar. Ensure all the ingredients are submerged in brine. If there is a lot of headspace in the jar, you can place some parchment paper on top, and fill a ziploc bag with water to weigh the ingredients down. You can also use a stone or any other heavy object for this.

Step 5

Leave the jar of pineapple salsa on your kitchen table away from direct sunlight for up to 5 days. Place a small plate underneath to catch any liquid that drips out. Tap the top of the jar lid every day to see if CO2 gas is being released from the fermentation. If you can’t easily press down on the lid, gently unscrew the lid to release pressure and then tighten again once the bubbles are released.

Step 6

This pico de gallo salsa is best enjoyed fresh or within 5 days. You can move it to the fridge afterwards. It will get more sour as it ferments. If it gets too sour, you can cook it and use it as a base for sauces, soups, and stews.

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