Fermented Salsa (Fermentation is the New Black)

Fermented Salsa: What? How? Why?Fermentation is the new black in the health food world. I’m just as guilty as anyone else- if you tell me something is fermented, or could possibly be fermented, I’m automatically giving it more credit as a health food and I’m gonna try to make it myself. Kombucha, kefir, you name it- let me have it!

So, why do we like fermented stuff so much? It’s amazingly good for you! Fermented foods and beverages contain large amounts of enzymes, antioxidants, and friendly bacterias that colonize the gut and promote healthy digestion. These beneficial bacteria also help to balance out any type of bad bacteria that may be colonizing the gut, as well. My midwife actually recommended that I consume fermented foods daily, not only to aid with digestion, but to prevent pregnancy-related infections, such as Group B Strep.

When I ran across a few fermented salsa recipes on Pinterest, I knew that this was a concept I couldn’t pass up. My countertops have been brimming with late summer tomatoes, hot peppers, and a stash of local onions and garlic for the winter- I had all the ingredients already! So one afternoon, I set to work making homemade salsa to ferment.

WHAT YOU’LL NEED:

3-4 organic tomatoes
3-4 organic peppers (mild or hot, based on your taste)
1 organic onion
2-3 cloves organic garlic
Juice of 2 citruses (lime, lemon, or one of each)
2 tablespoons of sea salt
*Optional: cilantro, cumin, cayenne pepper powder, to taste

Chop all ingredients to desired texture and mix together. If desired, pulse in a food processor or blender to a smoother consistency. Store in a glass jar, leaving some room at the top, and leave on the kitchen counter for 2-4 days to allow fermentation to take place. You may even be able to see it- mine looked a little bit fizzy! Then, store in the fridge until it’s gone. It won’t take long 🙂

This salsa operates on the most basic type of fermentation: lactic acid. The salt simply transforms the ingredients into probiotic goodness! I honestly could barely taste the difference between this salsa and my regular homemade salsa. Maybe a little bit more tangy, a little bit fizzy or vinegar-y, but nothing too crazy. I left mine for 3 days, so maybe if I’d left it longer, it would’ve been stronger.

Have you ever fermented anything at home? Kraut, Kimchi, Pickles, Kombucha, Yogurt? Have any idea for something you could ferment? Share it with us!

thehomesteadinghippy.com

BEAUTY WEEK: Homemade Bath Bombs

One of my absolute favorite things to do is relax for the evening in a nice, hot bath with a therapeutic and yummy-smelling bath bomb! If you’ve never experienced these glorious creations, do yourself a favor and make them, and see for yourself. These guys fizz in your tub and release yummy smells, oils, butters, skin softeners, and sometimes even colors that make any ordinary bath tub turn into a luxury spa. I used to sell them for $7 a pop, but now I can tell you that you can make your own, and it is so worth it!

You’ll need:

Baking Soda

Citric Acid

Witch Hazel, in a spray bottle

Essential Oil (or Fragrance Oil)

I used my KitchenAid stand mixer for these and it worked beautifully. Once you mix the baking soda and citric acid together, be very careful not to get the mixture wet! It will start fizzing and we really want that to wait for the tub! Gently stir in the essential or fragrance oils- it shouldn’t be enough moisture to cause a reaction.

Once the oils are dispersed comes the hard part! With your witch hazel in your spray bottle, spray the mixture TWICE, and mix with your hands. Repeat this until the mixture starts to clump together in your hands when you squeeze it. Overspraying will cause fizzing, so be very thorough!

When you’ve got your mixture to the clumping phase, mold into any shape you like. I like to pack into cookie cutters, or try to roll them into balls. You could also use soap molds, plastic easter eggs, or even Christmas ornaments that come in half! This is your chance to be creative.

Now, let stand on your counter overnight to dry! Only remove from molds when you are sure that they are hard throughout. If you remove to early, though, you can still throw it in the tub!

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my last batch- vanilla with honey granules mixed in!

Once you go through the original recipe process once and are comfortable with it, you can start to experiment with mix-ins. the key is to add as many therapeutic ingredients as possible (like salts) while still holding the bomb together! It takes practice, but the results are beautiful. See what you can come up with!

OPTIONAL MIX INS:

Food coloring

Sea salt or Epsom salt

Honey granules

Milk powder

Lavender buds or rose petals

…really, anything you want!

Well friends, I am taking next week off from blogging to celebrate Christmas with family and friends! We are spending the next few weeks in Florida with Matt’s family and visiting friends in South Florida- and recording our first official Five and Dime album! We are incredibly excited!

Have a blessed Christmas!

Karli