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Lacto Fermented Pineapple Salsa- Thursday, May 23, 2013

Cultured Pineapple Salsa

By: Tea Man Dan

Along the quest for healthy eating habits through Kung Fu, I've played around with different recipes and ways to fuel my body with as much live, pro-life (probiotic) foods as possible.  As I have discovered, sauerkraut or kimchi isn't for everyone, but this recipe has been a hit!  Tasty, and good for you?  How can you NOT say yes??

As you may have read about the benefits of eating fermented foods, it's a simple way to flood your body with the same beneficial bacteria that your system already has in your digestive system.  The more good guys you have in your body, the less chance of the bad guys having a foothold in your body.  

Give it a shot! This recipe yields 1 quart:

  • 2 cups chopped pineapple
  • 2 cups diced tomatoes
  • 1 cup sweet onion
  • 1/2 cup cilantro or parsley
  • 1 tsp cumin
  • 1 tsp sea salt (not iodized salt)
  • 1/2 cup Whey or 1 package of a Lacto-Bacilli starter culture, or 1 extra tsp of salt

Mix together and let it sit on your counter for 2 days for the bacteria to work it's magic.  If you opted for an extra teaspoon of salt, you'll need to leave it on the counter for 2-3 weeks for the culture to establish itself.  Again, I haven't done wild fermenting, so you are on your own for that one!

Enjoy!

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