Fermented Salsa

Recipes | Sides 18 18 Comments

This is some seriously good eats so don’t let the name fool ya’!  Once you make this salsa you won’t want to buy salsa ever again!


This salsa involves a two-step process.  First, fermenting chopped onions in kombucha vinegar.  This is where all the lovely probiotics start to have a party getting ready to keep your digestive system happy and healthy.  (If you don’t have kombucha vinegar you can substitute 1/4 cup good quality apple cider vinegar and 1/4 cup filtered water for the 1/2 cup of kombucha vinegar.  You will get a tasty salsa this way, but it won’t be fermented.)  The second step is to combine the fermented onions with the remaining ingredients.

Active work time: 10 minutes
Fermenting time: 12-48 hours

18oz jar Diced Tomatoes
½ cup Kombucha Fermented Onions
1-2 Whole Pickled Jalapenos
3-4 Cloves Garlic
1 Large Handful Cilantro
1-2 tsp Sea Salt

Kombucha Fermented Onions
1 Onion, chopped
½  cup Kombucha Vinegar
½  cup Filtered Water

Place onions in a jar and pour in kombucha vinegar and water.  Cover jar tightly with a lid and allow to sit at room temperature for 24-48 hours, place in the refrigerator until ready to eat.

For Salsa:
Combine tomatoes, ½ cup fermented onions along with the kombucha liquid, jalapenos, garlic, cilantro and salt in a food processor or blender.  Process until desired consistency.

Serve immediately.

Note:  If you have time you can allow the salsa to continue to ferment by leaving the salsa at room temperature for an additional 12-24 hours before storing in the refrigerator.  (I often make this salsa in the morning so that it can sit at room temperature before I serve it at dinner.)



  1. Melissa - September 14, 2016


    SO i let my Kombucha ferment longer than normal then use that?

    • Yep! That’s right. I let mine ferment for a month or so, it’s nice and vinegary at that point. And I use it in all kinds of ferment recipes.

  2. Great recipe… I’m always looking for good ferments, and I love the fact that recipe can utilize kombucha vinegar, because all too many times I realize I let my kombucha sit too long again! I blog on simple solutions to natural eating and living over at http://www.widemeadow.com, so this is right up my ally. Pinned it. 🙂

  3. How long can it be stored in refrigerator?  

    • I would feel comfortable leaving it in the fridge for several weeks. But use your judgment, because fermentation varies widely.

  4. I LOVE the idea of fermenting the onions with kombucha vinegar and then making salsa!!!  I’ve fermented with whey and haven’t been happy with it. We’re going to love this.

    • Fermenting veggies in kombucha vinegar and water is one of our favorite methods! You’re gonna love it!

    • Kristina - April 11, 2014

      Thanks Andrea! Let us know how you like it.

  5. This salsa sounds awesome! I can’t wait to make it tomorrow! Thanks for sharing.

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