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Fermented Pineapple Salsa Recipe

Makes 1.5L
Course: Ferment
Keyword: Salsa
Author: nourishingtime.com


  • 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.