Fermented Pineapple Salsa
Alana Holloway from Fermented By Lab demonstrated this ferment at an event we held this Summer. It’s a great addition to any Summer BBQ. I’ve also loved adding it to a wrap, or as a condiment to a hot curry.
For a range of delicious, seasonal ferments delivered to your door, head to Fermented By Lab to find out all about Alana’s amazing company that keeps your gut bugs happy all year round.
~ Gutsy Flora
Fermented Pineapple Salsa
with Ginger, Chilli and Corn
INGREDIENTS
500g Fresh Pineapple
200g Sweet corn from the cob or baby sweet corn
75g Spring onions
100g Green or red chillies
50g Grated ginger
2% Sea Salt
EQUIPMENT
1L Clip-top jar
METHOD
Clean a 1L clip top jar with hot soapy water, rinse and allow to dry. Weigh an empty mixing bowl (record the weight).
Remove the skin and core from the pineapple and set aside.
Chop the pineapple flesh into 1cm chunks and place in a clean bowl.
Remove the corn kernels from the cob or if using baby corn, slice into thin rounds. Place into the bowl with the pineapple.
Finely slice the spring onions and chilli and add to the bowl along with the grated ginger.
Weigh the filled bowl and subtract the weight of the empty bowl. Calculate what 2% of that weight is; that is the amount of salt you will need.
Add the salt to the bowl and mix thoroughly with clean hands. Set aside for 30mins to allow the salt to draw liquid from the pineapple and other ingredients.
Spoon the mixture into the clean jar and pour any liquid over the top. The mixture should be submerged in the brine. If not, top up with a 2% salt water brine. Weigh the salsa down with a glass weight or sterilised stone and leave to ferment at room temperature for 2-4 days, burping the jar each day.
Once fermented, pop in the fridge, and enjoy a jar with the flavours of Summer.
How about use the leftovers for a quick Tepache?
This is variation of another Tepache recipe
Pineapple skin and core (leftover from the salsa
Ginger peel and ends (leftover from the salsa)
Optional - cinnamon stick, chilli, cloves
8-10% Raw cane sugar
EQUIPMENT
2L Clip-top jar
Place the pineapple skin and core and ginger into a clean 2L clip top jar. Add 1.5L filtered or mineral water. Add the sugar and stir to dissolve
Allow to ferment for 2-4 days at room temperature. Once fermented, strain and bottle and in a flip top bottle. Allow to sit at room temperature for a further 24-48hrs to carbonate before transferring to the fridge.
