Wild Fermented Pico De Gallo

February 3, 2019 (Last Updated: February 8, 2019)
Wild fermented pico de gallo

Pico de gallo is a staple in my kitchen. Since you can ferment just about anything, I decided to give wild fermented pico de gallo a whirl. As much as I loved this “condiment” before, fermenting it really made it into something amazing. You really can’t beat the added health benefits either.

If you are looking for a healthy dish to serve with this recipe tastes fantastic on my Street Taco Bowls.

The great thing about fermenting fruits and vegetables, it is that they contain their own “wild” bacteria on their surfaces. This allows for what we call wild fermentation. Other ferments such as sauerkraut and ACV use the same method.

Making wild fermented pico de gallo is extremely simple, and it only takes a few days to ferment. You only need a couple of items, and you probably already hav them in your pantry.

Things You Will Need

To make the wild fermented pico de gallo, start by dicing up all your vegetables into small chunks and then combine with your remaining ingredients.

Pack your pico de gallo into a quart jar, pressing down and releasing the juices as you go. These juices are your brine, and will be essential to the fermentation process.

Leave about 2 inches at the top of your jar. If you have extra, you can eat it, or ferment the rest in a separate or smaller jar.

Pack the pico de gallo down, and place your fermentation weight or other object into the jar until all of the pico is submerged in the brine.

Loosely place a lid on top of your jar, just tight enough so that some air can escape, but nothing can get in.

And Now We Wait…

Place your jar in a dark place such as a pantry, under the sink, or a dark room at room temperature for 3-4 days. You can take a taste of your wild fermented pico de gallo every couple of days. End the fermentation process whenever you are satisfied with the taste.

The longer you allow your wild fermented pico de gallo to sit, the more pungent the flavor will be.

When you are happy with the flavor, place a lid on the jar, and store in the refrigerator.

I have a feeling that once you try this wild fermented pico de gallo for yourself, it will become a staple in your home as well. The benefits of adding fermented foods to everyday meals cannot be beat. It will also add a punch of flavor to your meals.

If you found this post helpful, please like, share, or comment with your experience making this wild fermented pico de gallo.

Wild Fermented Pico De Gallo

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By Curie Ganio Serves: 6
Prep Time: 10 min Cooking Time: 3-4 Days

Wild fermented pico de gallo is simple, quick, and extremely flavorful.

Ingredients

  • 5-6 Ripe Roma Tomatoes (diced)
  • 1 Small White Onion (diced)
  • A Handful of Cilantro (chopped)
  • 1 Jalapeno (diced)
  • 1/2 Lime (juiced)
  • 2 tsp Salt
  • 1/2 tsp Cumin

Instructions

1

Combine all ingredients in a medium-sized bowl.

2

Pack the pico de gallo into a quart jar and push down with a fermentation weight or something similar until all the vegetables are submerged in the liquid.

3

Loosely place a lid on top of the jar.

4

Set in a dark place (pantry or under the sink) at room temperature for 3-4 days, or until the desired flavor has been reached.

5

If any of the vegetables have floated to the top, discard them.

6

Place a lid on the jar, and store in the refrigerator.

7

Enjoy on tacos or eat with tortilla chips.

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