Fermented Radish & Bell Pepper Salsa

fermented radish and bell pepper salsa

  • Servings: 4-6
  • Difficulty: moderate
  • Print

Move over tomatoes. Diced radishes are the star of this fall salsa.

Credit: kombuchology.com


  • 6 Radishes
  • 4 Bell Peppers
  • 3 Green Onions
  • 1 tsp Sea Salt
  • 1 tsp Red Pepper Flakes (optional)
  • 1 tbsp Kombucha Vinegar


  1. Dice radishes, bell peppers and green onions. Add red pepper flakes, if desired. Combine in a large bowl and let sit for 20 min to draw out juices.
  2. Press with pestle or potato masher to maximize juices.
  3. Transfer to a 1 qt mason jar. Using the pestle or large spoon, push all veggies beneath the liquid.
  4. Seal jar and place it in a dark place to ferment for 2-4 days, burping as necessary.
  5. Transfer jar to refrigerator.
  6. Serve cold on tacos or with tortilla chips.

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