New Batch Probiotic Pico de Gallo With Ramps

I love salsa, especially fresh homemade salsa. Unfortunately it has a short refrigerator life of just a few days, especially if cilantro is included in the ingredients. For me cilantro is a key if not essential ingredient in salsa, so I was pleased to know that lactobacillus fermented salsa keeps for several weeks in the refrigerator without losing freshness. Since I began making cultured probiotic salsa I always keep some on hand, starting a new batch as soon as the last one runs out.

Today was salsa making day. The ingredients in today’s salsa (really more of a pico de gallo) were typical of most of the salsas I make except for the addition of ramps (ramson). They were:

  • tomatoes
  • garlic
  • onion
  • jalapeño
  • cilantro (leaves and stems)
  • green serrano chilis
  • ramps (leaves, stems and bulbs)
  • sea salt
  • whey (from cultured yogurt)



Lactobacillus bacteria thrive in a saline environment whereas undesirable bacteria do not. I’ve been using a ratio of 2% salt to ingredients (by weight) and the result has been quite salty. Since I am using whey, which ensures that the right kinds of bacteria are present, I am using a little less salt this time.

I’m not sure if it makes a difference but I use a double layer of paper towel between the jar and the lid to allow the fermenting veggies to breathe without letting harmful bacteria in. After screwing the lid on I loosen it a quarter turn.

I’ll leave the jar of salsa out in subdued light at room temperature for 32 to 40 hours after which it will stay fresh in the refrigerator for weeks.


I saved out some of the salsa and mixed it with avocado to go with today’s early afternoon meal of toasted black bean burritos.






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