End of Season Fermented Tomato Salsa

As my greenhouse is squeezing out the last of it’s tomato offerings, I’m feeling startlingly aware of the impending tomato respite and am desperate to eek out what I possibly can from this last crop.

Fermentation is such a wonderful way to continue to enjoy summer goods throughout the winter and to feed your gut with all the good bacteria it needs to battle through cold and stormy weather.

This fermented tomato salsa is a very simple one, using a ‘dry salt’ method, basically meaning that the good bacteria on the ingredients is allowed to proliferate, while the bad bacteria is inhibited by the salt. Once the ingredients has been allowed to ferment, you can pop it in the fridge and should be able to store it for up to 8 months.

This recipe is so versatile, but given it’s tangy salsa quality, I think it best complements creamy/soft/mellow flavours like white fish, avocado, mushroom, egg, creme fraiche, or as bruschetta etc. I’m also only giving you a basic version, but feel free to add your own twist with fresh herbs, lime zest, mango, red peppers, you name it. This is one for alll the family to enjoy.

INGREDIENTS

100g of tomatoes

10g of flaky sea salt

2 tbsp of live cider vinegar

1.5 tbsp of honey

1 small red chilli

ginger 2”

500g of tomatoes, roughly chopped

1 small onion, diced

1 small handful parsley (optional)

Disinfect a kilner jar with a clip top lid, or fermenting jar and set aside.

Blitz together 100g tomatoes, the salt, vinegar, honey, chili & ginger to make a paste.

Roughly chop the 500g tomatoes, onion and parsley (if using) and, using a wooden spoon, mix through the paste. Clean the outside of your jar and leave to ferment, out of the fridge for 2-3 days, until it tastes tangy and salsa-y. Move to the fridge and enjoy for months to come.

WHO KNEW NOT DRINKING COULD TASTE SO GOOD!

LIVER CLEANSE: TIP 2.

Are you looking for a delicious, low sugar, slightly bitter, antioxidant rich, alcohol free, totally delicious and more-ish tipple that makes you feel kind of boujis and partyish, but without the hangover?
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I've got just the ticket, so look no further!
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I've been living off this this month- I'm totally addicted. It's blown almost all other alcohol and alcohol free drinks I've tried out the window. (Unfortunately, it goes incredibly well with #Sunbites Cheese and Onion crisps, but that's just something I'll have to deal with).
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This juice is so potent in antioxidants, it's barmy. I've done a lil brief explanation below as to why:
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This drink contains two fabulous ingredients: Pomegranates and Yuzu.

1. Pomegranates contain a humongous amount of powerful antioxidants & anti-inflammatory anthocyanins and hydrolysable tannins and tests done on our poor little rat friends have shown pomegranate as a potential therapeutic agent against liver fibrosis.
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2. Yuzu is also packed with antioxidants, reducing inflammation and improving toxin clearance. They are vastly rich in vitamin C, which is vital for the immune system too.
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To make this eye poppingly delicious tipple you will need to do the following:
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In a glass combine the following:
-1 tbsp pomegranate seeds, bashed up a bit so the juices are released.
- 1.5tsp yuzu (This is available in a little bottle @waitroseandpartners)
- 200ml good quality tonic water. (I like @fevertreemixers).
- 1 sprig of thyme

That's all!
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Please inspire me with your alcohol free tipples! I'd love some fresh ideas.
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#liverhealth #detox #sobernovember #nutrition #nutritionist #nutritioncoach #pomegranate #alcoholfree #instagood #thefeedfeed #drinkstagram #weekendvibes #partyeveryday #yum #yumyum #yumyumyum #corblimey