tomatoes

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

This is a favorite summertime salad made with cucumbers, tomatoes, and red onions that are abundant in the summertime. The taste is so light and fresh that I can eat gallons of this salad. I have had this salad many, many times made with vinegar but it was never fermented. So I took it upon myself to fermentize it and fill it with probiotics.  My brother-in-law has coined this word – fermentize – and he made me laugh when he asked if I can fermentize every known food under the sun. Here are a bunch of reasons to make this salad and not the least of them is that it’s cultured, or fermentized, and loaded with enzymes and probiotics to make these special vegetables even more powerful.


tomatoesHere are just a few of the things tomatoes can do for you:


cucumbersThese are just a few compound helpers in cucumbers:


red onionsRed onions have powerful properties:

  • Allicin in onions fights regenerative diseases and fungi.
  • Anthocyanins: A type of phytochemical which is anti-inflammatory and strengthens eyesight and the nervous system. Anthocyanins have also been linked to improving memory and the prevention of aging.
  • Red onions are high in vitamin C that protects cells from oxidative damage, supports collagen formation in wound healing, and promotes a healthy immune system.
  • Onion is full of flavonoids, particularly quercetin. Flavonoids are natural chemicals that prevent the deposit of fatty material in blood vessels. Quercetin is a powerful antioxidant that is believed to help reduce heart disease and protect against many forms of cancer. It also has anti-inflammatory properties.

So now do you think you should make this super easy salad? I think you had better. Your body will thank you!

Fermented-Cucumber-Tomato-Salad
Fermented-Cucumber-Tomato-Salad
CulturedFoodLife.com
CulturedFoodLife.com Print Recipe
Servings: 1quart
Servings: 1quart
You can add more fresh tomatoes that are not fermented to stretch the dish to feed more people. Super yummy, so the more tomatoes the merrier!
~Donna
Materials
Ingredients
  • 1/4of a package Cutting Edge Culturesor you can use 1/2 cup kefir whey
  • 3 medium tomatoeshalved lengthwise, seeded, and thinly sliced
  • 1/4 red onionpeeled, halved lengthwise, and thinly sliced
  • 1 Cucumberhalved lengthwise and thinly sliced
  • 2teaspoons Celtic sea salt
  • 1/4teaspoon coarse ground pepper
  • 1/4cup parsleyfresh, finely chopped
  • olive oil
Servings: quart
Units:
Instructions
  1. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
    If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
  2. Place the tomatoes, onion, cucumbers, salt, and pepper in a large bowl and toss to combine.
    Place the tomatoes, onion, cucumbers, salt, and pepper in a large bowl and toss to combine.
  3. Add the mixture to a 1 quart glass jar that can be securely sealed.
    Add the mixture to a 1 quart glass jar that can be securely sealed.
  4. Add the orange juice, Cutting Edge Culture or kefir whey and cover with water, leaving and inch or two at the top.
    Add the orange juice, Cutting Edge Culture or kefir whey and cover with water, leaving and inch or two at the top.
  5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2 days. After 2 days, place the in the refrigerator.
    Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2 days. After 2 days, place the in the refrigerator.
  6. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
    Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
  7. Toss with parsley and drizzle with olive oil. Add optional ingredients if desired. Serve immediately.
    Toss with parsley and drizzle with olive oil. Add optional ingredients if desired. Serve immediately.
Recipe Notes

Storage note: This kraut can be kept in a covered airtight jar in the refrigerator for up to two months

CulturedFoodLife.com