Fermented Pico for Better gut Health
Fermented Pico, it’s like regular Pico with an extra inoculation of gut friendly probiotics. Regular Pico is perfectly fine as it is. I just like to ferment as many condiments as I can, because it adds the additional probiotics and also helps the salsa last longer than your average Pico. Of course do chuck anything out that looks or smells bad. You don’t want to make yourself or anyone else sick.
All I know is that the closer it gets to summer the more salads and salsas sound more desirable compared to soup. Of course I eat soups and stews all year round, but they are certainly more desirable in autumn or winter because of there soothing warmth. In summer they make you feel extra hot on top of already being hot to begin with. Of course sometimes there’s nothing more easier than putting a whole lot of ingredients in a pot and just letting it cook.
What I am getting at here is that we crave certain things in select seasons but there is nothing wrong with having those things out of season if we so desire. There’s no wrong answers here. You do you and don’t feel judged.
But, if your feeling like tacos or some Pico for some chips this fermented Pico fits the bill. It has the freshness of the regular Pico just with the addition of the fermentation. For some meal suggestions you could add this Pico to my Grilled Norwegian Mackerel or my One Pan Meal Buttery Garlic Shrimp with Kielbasa and Vegetables. Both meals would pair wonderfully with this ferment.
Adding Probiotic foods for digestion
For better digestion Dr. Mercola recommends having 1/4- 1/2 cup of fermented food or some fermented beverage with each meal. I would advise however to start slowly because ferments can be very strong especially if you are not used to them. Start with a teaspoon at one meal and then try two meals with a teaspoon the next day. And keep increasing till you are at a 1/4 or 1/2 cup of ferments with each meal.
A word of Caution
Also some people do not do well with fermented foods on account of having histamine intolerance. If you have certain reactions such as: hives, feeling hot, heart racing, migraines, congestion and a runny nose. And you notice yourself feeling this way after eating fermented products it may be better to refrain from eating these foods or anything aged.
Histamine issues are not the easiest conditions to live with and can take awhile to heal from. However, with the right diet and supplementation it is possible to heal from it and reintroduce fermented foods.
Fermented Pico de Gallo
Ingredients:
- 4 Roma Tomatoes
- 2 Garlic cloves
- 1 Onion
- 1 Jalapeno
- 1/4 cup Cilantro
- 1 lime
- 1 Tbsp salt
- 4 Tbsp whey or liquid from a previous ferment or store ferment like “Bubbies”
1.Dice tomatoes, onion, garlic, jalapeno and cilantro. Put vegetables in a bowl.
2. Juice the lime and add it with the salt and whey to your bowl.
3. Mix to combine and place in a jar. Use a clean hand or wooden spoon to press mixture down and to release juices. Cover with a canning lid or plastic lid.
4. Leave jar on the counter for 12 to 24 hours to ferment. Put in the fridge and enjoy!
Fermented Pico de Gallo
Ingredients
- 4 Roma Tomatoes
- 2 Garlic cloves
- 1 Onion
- 1 Jalapeno
- 1/4 cup Cilantro
- 1 lime
- 1 Tbsp salt
- 4 Tbsp whey or liquid from a previous ferment or store ferment like “Bubbies”
Instructions
- Dice tomatoes, onion, garlic, jalapeno and cilantro. Put vegetables in a bowl.
- Juice the lime and add it with the salt and whey to your bowl.
- Mix to combine and place in a jar. Use a clean hand or wooden spoon to press mixture down and to release juices. Cover with a canning lid or plastic lid.
- Leave jar on the counter for 12 to 24 hours to ferment. Put in the fridge and enjoy!