I have always loved pineapple. I used to eat it every chance I got, but unfortunately it seems I have developed an allergy. I made this pineapple salsa and was not able to enjoy it, but even just a little taste was worth it! My son and the rest of my family love this pineapple salsa, so it didn’t go to waste.
Pineapple is one of the few fruit choices that mixes with protein dishes safely. Many fruits are best eaten on their own…or with things like fresh or sour cream, whipped cream or coconut butter! This is because they digest rather quickly, within minutes. When they eaten with foods that digest more slowly, they begin fermenting inside the gut and may feed bad bacteria, parasites and candida. They can cause lots of gas, which is a sign that food is not being digested properly.
But, back to pineapple! It is a well-known source of the enzyme Bromelain, which actually breaks down protein. Proper protein digestion is crucial for amino acid absorption, which greatly impacts our bodies’ ability to build and repair itself. Improperly breaking down proteins can also lead to low energy, calcium loss and even kidney stones! In general, fermented foods and raw vinegars can help because they also increase stomach acidity.
This salsa is not only nutritious–it also tastes great. It goes very well with fajitas, and two of my sisters even ate them with tacos. I did not try that personally, but I hear it is an amazing combination.
Fermented Pineapple Salsa Recipe (Makes 1.5L)
1 Medium-Large Pineapple, cut into bite-sized pieces
1 Large Red Onion, diced finely
3 Red Bell Peppers, cut into little chunks
5 grams salt (approximately 1 tsp)
A few grates of nutmeg (approximately 1/8 tsp)
1. Prepare all of your ingredients and put them in a mixing bowl. Mix well. When fermenting, I prefer my foods only touch glass or wood (spoon), so I use a 4 quart bowl like this one to mix my ingredients together.
2. Pack them into your jar. I use a Boss Pickler for this.
3. If you are using a Fido or modified Fido jar, it is not necessary to add any liquid. If you aren’t, you can either juice the rib of the pineapple, or add a little water so there’s enough liquid to cover.
4. Ferment for 2-3 days, then move to the fridge where you can let it age longer or enjoy right away!
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