My Recipe for a Fermented Probiotic Salsa Dip - ALL vegetables!

How to make the most delicious Salsa. This is just fresh vegetables from the farmers' market and some brine and some time. NO oil. No vinegar. Just naturally fermented vegetables. Super for adding probiotics to your diet.
You can get what you need to make this and I can get a little kick-back from Amazon! (Following these links does NOT cost extra)
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Half gallon Canning Jars = amzn.to/2y9gbn0
Food Processor = amzn.to/2xqwtZZ
Here is the link to the Masontops stuff. Take advantage of the 10% off coupon at checkout! Click here to get the code:
www.masontops.c...
It's Always Better Done Yourself:
/ betterdoneyourself
betterdoneyours...
/ betterdoneyourself
/ johnmacdowall
Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
amzn.to/2qMq5XE
The Art of Fermentation by Sandor Ellix Katz
amzn.to/2BP75eL
Vinegar Revival Cookbook by Harry Rosenblum
amzn.to/2K2W3qA
Nourishing Traditions by Sally Morrel Fallon
amzn.to/2BGzsez
True Brews by Emma Christensen
amzn.to/2B6vcsz
Real Food Fermentation by Alex Levin
amzn.to/2jkoFQb
The Big Book of Kombucha by Hannah Crum
amzn.to/2B7CrQH
New York Times Cookbook by Amanda Hesser
amzn.to/2kt5W8D
Pollan on Food Boxed Set by Michael Pollan
amzn.to/2BOecEt
Charcuterie
amzn.to/2kq3Zd7 by Michael Ruhlman
On Food and Cooking by Harold McGee
amzn.to/2ktFawY
The Moosewood Cookbook by Mollie Katzen
amzn.to/2jmwu87

[@sarasmr4278]

Finally put my salsa in the food processor today -- OMG this is my new favorite salsa recipe! You really inspired me. I've got green beans, cucumbers, onions, red cabbage, apples, apple cider vinegar, mustard and catsup, and garlic! Some in the fridge and some still on the counter. Thanks so much for showing me how easy this is. I've wanted to try it for a long time and was intimidated. Looking forward to fermenting straight from the garden this summer. =D

[@sarasmr4278]

I cannot make enough of this. Must buy tomatillos tomorrow and start another batch. I'm going to have to grow the things next spring. :) You encouraged me to go for it months ago when I was anxious about getting started fermenting. Thanks so very much. My doctor thinks I have h pylori (bacteria that causes stomach ulcers) and was so pleased when I told her I'm already eating fermented foods, as it's part of her treatment protocol!

[@MundoMiyabi]

Pura Vida!! 🌈☺️ A Costa rRican saying hello from Japan! 🇨🇷🇯🇵 Thank you for the vid! Very helpful!!

[@pemacal57]

Excellent recipe !!!

[@LindseyDara]

Tomatillo Salsa is my fave

[@MetabolicBrain]

I love love love your videos!!! I am up til the wee hours every night watching them!! Then I get up and make one of them!!

[@SimpleIdeaz]

I'm definitely going to have to try this

[@jamieromar6168]

You should try chilero. Its central american with lots of cucumber onion carrots garlic couple serrano peppers salt and some herbs typically bay leaves and some oregano or basil. But its real good. Some people do it a little, different but the bulk of it is cucumber and onion and carrots

[@JTrahanUSA]

I enjoy your fermenting videos. They give me new ideas. My daughter likes salsa, but not spicy. This might work for her. Thank you.

[@BetterDoneYourself]

That's awesome! That's the best part of doing it yourself, you can make it as spicy or as mild as you like!

[@joycewedel9084]

What do you do with the drained fermented brine? Can it be re-used for another new batch of salsa?

[@ladybug2241]

l just love your channel.

[@peytonperkins562]

I love your videos don't cut the root off of your onion it makes it bleed and that is what irritates your eyes when your finished just throw the root away keep making great videos thank you good job

[@beeb929]

i want eat some of what your are make 🍕🍕🍕🍕🍗🍗🍗🍗🍗🙏🙏🙏🙏🙏

[@fongalonga6127]

I love your starry spatula! Thanks for the demo.

[@pemacal57]

Your clips are excellents and very well explained ( despite your American accent...hahahaha, anyway, I am learning so much with your videos. Thanks very much!

[@eileenfb1948]

Looks gorgeous. Thanks for the video.

[@christinabernat9681]

I love tomatillos and definitely will do this. I am confused as to why you put a cap lightly on instead of just a tea towel or that silicone vented thing? Isn't the white lid for fermenting drinks that you want to have carbonation like the jun ? Fyi, Amazon is sold out of the jun scobie and no idea if they will get more or when! I can only imagine how many people had to order for that to happen through many u tubers making vids! Nice! What about any carpal tunnel? Looks to me that you could have had only a mild (though still painful) or temporary case?

[@BetterDoneYourself]

+Christina Bernat Using a pickle pipe would be just fine. I don't do things the same way Everytime so people will see that it doesn't matter. What IS consistent is the salt and the fact that everything must be submerged.

[@cindymarshall4449]

I have been using tomatillos for 25 yrs. in salsa verde. You should a least rinse well under running water rubbing as you rinse. Store bought tomatillos get dirty inside the paper like covers but I dont think they use pesticides on them considering the number of worms I have found boring holes into them.

[@markkristynichols845]

Still have garden veggies in basement/fridge and wanna try this! PS-Absolutely LOVE your kitchen!-Kristy in Missouri :) Also, John would I be able to jar this in smaller jars for gifts? and how long would they last? should they be in fridge or counter? Thanks-Kristy

[@BetterDoneYourself]

Sure! Just tell people not to screw the lids on tight, because the live ferment gives off gases that could break a sealed jar! Keep it in the fridge once it's sour enough for you.

[@dlou3264]

You are blessed to have organic gardeners in your area!

[@kristinmange6348]

What about adding cilantro and/or cumin, at what point could you put those in?

[@BetterDoneYourself]

Kristin Mange Whenever is fine. You could add them at the beginning or add them fresh at the end.

[@danielmason260]

Just found your channel. I think ill try some of your ideas. Some of the ladies who have channels either act like they are super chemists or talk to you like you are 6 years old. You seem to make it simple.

[@Bezgo59879]

I have been watching a lot of your videos and gained what i feel is a wealth of knowledge on the subject of lacto-fermentation. I enjoy the process of trial and error, with that being said..... I've made some fermented salsa (so good i ate 32oz of it in 2 days lol) I have been using juice from previous ferments to kick start new ones(WOW it gasses up FAST) the food tastes good to me but there is most definitely a "beer" like flavor to it.... is that anything to worry about? I'm more or less just concerned that I may be consuming what others might consider a bad smell etc. So far my only certain bad ferment was my apples that smelled stronger than rubbing alcohol and some eggs that due to being paranoid smelled too "eggy" to me. I have yet to see ANY mold or slime ontop of anything ive fermented thus far. Over all my main questions are 1. Is a beer smell/taste a bad one? 2.When using the juice from previous ferments being that the good bacteria is at such a high concentration the need to add salt is diminished because the good bacteria is already dominating the biome as well as salt coming from previous brine right? Thank you very much for all the help, responses and great videos !

[@BetterDoneYourself]

Bezgo Thank you and you're welcome!! It's nice to get an email like yours every so often to keep me going. If you get a rubbing alcohol smell, that's probably methanol. I would throw it away. As a general rule, If it smells bad, throw it away. The eggy smell is sulfur compounds. Wait another week and see if it goes away. If it gets worse, throw it away. The beer smell is alcohol and yeast. If you like them, enjoy. If you want them to go away, use a little more salt. That will slow down the yeast and let the bacteria eat the sugar and you'll get the sour that you're looking for! If you're backslopping, you can use less salt, because you're adding lots of bacteria at once and adding acid. Both will Kickstart your ferment and control that yeast. Keep going and good luck! What are you making next?

[@Bezgo59879]

Well I just got done showing my 86 year old land lord how to lacto-ferment vegetables and we made a medley so to say, I used half a Jalepeno (flesh only no seeds no vein he doesn't like spicy at all), bag of mixed color organic baby carrots, organic mini sweet peppers, a good hunk of broccoli, some cauliflower, a red onion and some cabbage leaves to keep the stuff down as I chopped it up a lot to speed the ferment ( I really prefer blue,purple,red) as I've learned they typically offer more (anti oxidants, flavinoids & many other vitamins/minerals etc) than their common green, white & yellow alternatives (for any fruit and veg). I plan on letting that medley ferment for at LEAST a week then i will blend it fairly well and mix that by hand with cream cheese for a dip/spread. I have already made one batch of cream cheese dip with carrots that I made like dill pickles with curry, and some seriously sour red onions with fresh yellow pepper and fresh hot peppers that was SO DARN DELICIOUS I almost could not share it (I may even be guilty of making it EXTRA spicy to stop others from eating too much of it as i will eat ghost pepper level of spicy LOL). I have plans of making my own yogurt as thick as possible and following your guide in the instant pot to get it nearly lactose free to share with my sister. Might even then add a pinch of salt and strain that over night to make it into cream cheese. She has become completely lactose intolerant and I myself have become slightly lactose intolerant in the last few years which I'm still adjusting to because I used to drink literally a gallon or more of whole milk PER DAY. I'm only at the lactose intolerant level of I can no longer chug milk and I can't have any fat free/skim/1%/2% (1 large glass of whole, any amount of half and half, or any amount of heavy cream does not bother me at all). I've also made my first fermented hot sauce (not new to hot sauces just the fermentation) which was arguably better than the burrito I put it on. That sauce was made with habenero, jalepeno, serano, onion, and i think the 4th pepper might of been hungarian wax or something similar fermented for approximately 2 weeks and then just blended until it was saucy. I'm glad I did not give up after trying the first ferment I made realizing I don't like it as is yet. I am already noticing health benefits from the fermented foods ranging from digestion to energy, and even sleeping better (had insomnia since I was a little kid [I'm 29 now] so when I sleep better I NOTICE IT). I'm sure you know how hard it can be to get people to try fermented vegetables , make some dip .... if it's dip-able form most people will try it! DARN I just realized I forgot to put garlic in that medley :( .

[@BetterDoneYourself]

Bezgo Awesome! Keep trying new things! Share with everyone!

[@kerrilyndargaville5906]

Can you reuse the juice, if so what in?

[@BetterDoneYourself]

I don't. It's mostly just water, salt, and dead yeast cells. Just enjoy the vegetables.

[@anneirenej]

Oh that looks yummy. Working on some fermented ginger to make ginger ale right now looks like salsa is next.

[@sylvieroy3751]

Beautiful home, beautiful recepie and beautiful man.1🥰👌

[@tomhaskin3850]

When you cut your onions put the knife under a cold water or ice water and it won't let off as much heat when you're cutting up onions

[@micuchua70]

I love it. Thank you.

[@joycewedel9084]

Ty! Great video!

[@KandMe1]

Oh ye that's a good one thanks

[@jackieroseblais4643]

What can I use if I cannot find those little tomatoes for my recipe

[@BetterDoneYourself]

Anything you like, really. Tomatoes, green tomatoes, bell peppers. Find some nice fresh ripe veg. Chop it up. And after a week under the brine, you can make delicious salsa.

[@lizoconnor2752]

Hi John! Your videos are terrific! Try lighting about 2 or three votive candles on counter top where you are doing your onion chopping. The flames will extinguish the sulfurous onion gases. Works for me every time

[@melaniediven6367]

omg looks delish i really want to try this . you make amazing you tube videos and im never bored watching them keep it up

[@lifeiscool2957]

u have guess at 4:06 a very cutie doggie

[@eduardosalcedosr1727]

Hi John, great video that salsa looks delicious. I will be going to the Farmers Market on Saturday to buy some tomatillos, another great recipe ,thanks for teaching us.

[@BetterDoneYourself]

Eduardo Salcedo Sr: I’ve you covered! Enjoy your improved health and diet!

[@eduardosalcedosr1727]

@@BetterDoneYourself thank you John

[@bigrobpm]

Does it drive anyone else crazy that he didn’t remove the blade of the processor when he dumped the salsa?!😖😂

[@BetterDoneYourself]

Why does the blade need to be removed? Why do I need to handle the blade instead of leaving it safe inside the bowl of the processor where it belongs?

[@lindapetrongolo3478]

Thanks for the video. How do i store it ? Do i refrigerate it or can i leave it out ?

[@BetterDoneYourself]

Once it's as sour as you like, keep it in the fridge to slow down the microbial / acidifying action.

[@austin2842]

Looks great. Will this salsa keep indefinitely in the fridge, like other ferments?

[@BetterDoneYourself]

Austin Sure will!

[@marlisetp]

Carpal tunnel cure = rub peanut oil into wrists twice a day. Honest. Threw away my braces and cancelled appointments for surgery.