Fermented Tomato Salsa Recipe

20 minutes


Ferment paste

  • 200g of tomatoes
  • 20g of flaky sea salt
  • ginger, thumb sized
  • 4 tbsp of live cider vinegar
  • 2 tbsp of honey
  • 1 garlic clove
  • 1 red chilli


  • 800g of tomatoes, roughly diced
  • 1 banana shallot, finely chopped


Here we are working with the ‘dry-salt’ method of fermentation, and so will be using a ratio of 2% salt: we’ve got 1kg tomatoes in all, so that’s 20g sea salt. Disinfect the Kilner jar, and wash your board, knife and hands well
Blend together all the ingredients for the ferment paste until smooth. Mix the ferment paste with the chopped tomatoes and diced shallot. Tip into a Kilner jar and pack down well
Leave to ferment at room temperature for anywhere between 4–7 days. I find this salsa starts to ferment more quickly, and tends to continue fermenting in the fridge, although of course very slowly. More hardy ferments, such as sauerkraut, will take longer to get going, and become completely dormant once cold, I find
Burp the jar each morning and night, to prevent too pressure building up inside. Check the tomatoes after as little as 2 days. See how they are faring and pop in the fridge when you’re happy. The will last in the fridge for up to 2 months