Fermented Probiotic Salsa Recipes

Salsa is one of the easiest ways to get in your fermented vegetables. It is super easy to make, everybody will enjoy it, and most will never know it is filled with billions of probiotics. I basically throw all the veggies in a blender, pour them into a jar, add a culture, let them ferment for 1-2 days, and then eat or place them in the fridge. You don't even really have to chop the veggies if you want a smooth salsa, and boy is it good!

Fermentation Increases Vitamin C

Lime juice, jalapenos, onions, and tomatoes are all rich sources of the antioxidant vitamin C. Vitamin C is not heat stable, so foods can lose this nutrient when heated. However, fermenting these fruits and vegetables makes the vitamin C increase along with B vitamins and vitamin K too. Fermented salsa is served raw, which is especially helpful for the absorption of vitamin C. ^[1,2]

Healthy bacteria found in naturally fermented foods also produce enzymes that can break down foods present in the intestines, thus making the nutrients easier to absorb. Fermentation is also key in breaking down anti-nutrients, such as phytic acid, cyanoglucosides, and lectins in foods which allows us to gain more nutrients from our foods and removes the problems with oxalates. Good bacteria do all this naturally and that's why these salsas can bring so many health benefits - all the while tasting delicious.

Vegetables and fruits are also rich in antioxidants. When you take these foods and ferment them, the phytonutrients are better retained. Research has shown that fermenting fruit and vegetables with Lactobacillus Plantarum ( in Cutting Edge Cultures) and other bacteria helps preserve their polyphenols and makes available bioactive peptides. ^[3] This helps to reduce inflammation and, in turn, chronic disease risk all the while feeding specific species of healthy bacteria.

Jalapeños in salsas are rich in vitamins A and C and potassium. They also have carotene -- an antioxidant that may help fight damage to your cells – as well as folate, vitamin K, and B vitamins. Many of their health benefits come from a compound called capsaicin. That's what makes the peppers spicy. Ferment them and you'll get more bang for your buck. It all increases substantially.