Fermented pineapple
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Pineapple, red onion, cilantro, garlic and jalapeno with lime and salt, fermented for a bright, tangy salsa.
Ingredients
- 1.5 cup pineapple ripe, cut into small chunks (not canned or frozen)
- 2 tbsp. red onion finely diced
- 1/2 cup cilantro loosely packed (or less, to taste)
- 2 tsp. fresh garlic chopped
- 1 hot jalapeño pepper finely diced (or another hot pepper; or half a medium green bell pepper for mild)
- 2 tsp. fresh lime juice
- 1 tsp. coarse kosher salt
- Dash of ground black pepper to taste (optional)
- Supplies: non-reactive bowl (stainless or glass); clean glass wide-mouth pint canning jar; canning lid or airlock; jar weight (recommended)
Equipment
- mason jars
- fermentation weight
- mixing bowl
Directions
- Put the prepared ingredients in the bowl and stir well so the salt is spread evenly.
- Move the mixture to the jar and press it down so no pieces cling to the sides.
- Wipe the rim, put on the lid or airlock, and tighten the ring.
- Ferment for two to three days at room temperature, out of direct sunlight. Use a clean utensil to push any floating pieces back under the brine.
- Taste after 48 hours; if it still seems raw, ferment one more day.
- Refrigerate when you like the flavor.
Notes
Refrigerate once fermented; best within two weeks. With a solid lid, open briefly once a day to release gas. Discard if moldy, slimy or off-smelling.