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Fermented Pineapple Salsa

A sweet, salty, and spicy delight. This pineapple salsa is kept on the kitchen counter at room temperature to encourage lacto-fermentation. This salsa is best enjoyed within the first 5 days of preparation. If it becomes too sour for your taste, feel free to use it as a meat marinade. Pineapple enzymes will naturally soften and tenderize tough cuts of meat.
Prep Time35 minutes
Servings: 6 people
Author: Brewbird

Ingredients

  • 1 Ripe pineapple, chopped
  • 1/2 Onion, chopped Red or sweet onion is ideal
  • 1 Sweet bell pepper, chopped Red, orange, or yellow is ideal
  • 2-3 Garlic cloves, minced finely
  • 1/2 bunch Cilantro, chopped
  • 2 Green onions, chopped
  • 1-2 Bird's eye chili peppers, sliced finely Or 1 Jalapeno for a milder taste
  • 3 tablespoons Lime or lemon juice (About 2 limes or 1 lemon)
  • 1 tablespoon Non-iodized Salt
  • 2 tablespoons White sugar
  • 1 pinch Cracked black pepper (optional)
  • 2 tablespoons culture starter (optional) Brine from a previous ferment or plain yogurt whey

Instructions

  • Rinse the pineapple under running water. Check the surface of the pineapple to see if there is any mold. If there is no mold, keep the discarded pineapple skins and make a fizzy tepache drink. * Recipe link below*
  • Cut off the pineapple top, rind, and skins. Also, cut out the core of the pineapple as it can be very tough. If you are making tepache, take the core, rind, and skins and place into a large jar.
  • Chop up the pineapple to about 1/2 inch chunks and place in a bowl. Mix in 2 tablespoons of sugar. The sugar will help release the natural juices in the pineapple, enhancing the flavour and juiciness of the salsa. Let sit for 10 minutes.
  • Chop up the 1/2 onion, sweet bell pepper, 1/2 bunch of cilantro, and 2 green onions. Place in the pineapple bowl. Finely mince the 2-3 garlic cloves and finely slice the 1-2 bird's eye chili peppers. Place in the pineapple bowl.
  • Juice 1 lemon (or 2 limes), and add the juice to the pineapple salsa. Add in 1/2 tablespoon of non-iodized salt, a pinch of black pepper (optional), and your 2 tablespoons of starter culture (optional).
  • Mix up the pineapple salsa so everything is well combined. Taste test. Adjust seasonings and ingredients as desired. Mix the salsa until you see a lot of juices (brine) released from the pineapple and veggies.
  • 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.
  • 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.
  • This pineapple 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, use it as a meat marinade.

Notes

  • This ferment is best enjoyed within the first 5 days of being prepared
  • Tepache Recipe