Fermented Pineapple Salsa Recipe
- 1 medium-large pineapple
- 1 large red onion
- 3 medium red bell peppers
- 5 g salt
- 1/8 tsp nutmeg (freshly grated, if possible)
Cut pineapple into small bite-sized pieces.
Dice or shred onions finely.
Cut bell peppers into small bite-sized pieces.
Mix all ingredients well in a mixing bowl.
Pack into your jar, gently pressing to get out any pockets of air that may be forming.
Ferment for 2-3 days, then move to the fridge where you can let it age longer or enjoy right away!
Packing the jar: If you are using a Pickl-It/Fido jar, it is not necessary to add any additional liquid. If you are using a non-aerobic fermentation vessel, add a little water if necessary to ensure the salsa is covered. Your jar should be filled to the shoulder, leaving only about an inch of space.
Optional add-ins: You can add in a little jalapeno pepper and cilantro if you choose to. We like a little spice, but make it both with and without any additions. Kids will tend to prefer the recipe as is, or with only a little cilantro added.