caprililly

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gut-friendly salsa #salsa #fermentation #gutfriendly You can find more detail + tips in my latest Substack post. 💕 Fermented salsa is so good, idk if I’ll be able to go back to regular salsa. It’s spicy, fresh, tangy, and one of the easiest ferments to start with if you’re new to fermentation. Here’s my recipe Ingredients * 6-8 Roma tomatoes, or tomatoes of choice * 1 small red onion * 2 jalapeños, chopped * 2 habaneros, chopped * ⅓ cup fresh cilantro * Juice of 1 to 2 limes * Fine sea salt, calculated by weight My finished salsa weighed about 590 grams, and I used a 3% salt ratio, which came out to about 18 grams of salt. Weigh the salsa. Multiply the weight by 3% to get the amount of salt needed. Mix in the salt. Press everything down in the jar, add a fermentation weight to keep everything submerged (if you have one). Seal the jar and keep away from direct sunlight. Remember to open daily to let gas escape. Your salsa should be ready in about 2 days but you can let it ferment longer if you’d like.

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Natural Fruit Soda with the simplest ingredients 🍓#fermentation #homemade #guthealthy #probioticsoda I share lots and lots of details in my latest Substack newsletter 💕

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HOMEMADE SODA SERIES EP 5 ✨ #retinoljuice #probioticsoda #fermentation #homemade #fyp This is my naturally carbonated Carrot Orange Ginger Turmeric Soda, inspired by everyone’s favorite “retinol juice,” but turned into a probiotic-rich soda using a turmeric bug. Carrots bring beta-carotene, which the body can convert into vitamin A. Oranges add vitamin C to support collagen production. Ginger adds that spicy kick, and turmeric brings curcumin, a plant compound known for its antioxidant and anti-inflammatory benefits. The result is bright, golden, lightly sweet, naturally fizzy, and so refreshing. 🥕Retinol Soda FOR THE FRESH JUICE (Makes about 2 cups) ▪️4–5 carrots ▪️2 oranges ▪️1 lemon ▪️2-inch piece fresh ginger ▪️1 apple (optional) When Bottling the drink ▪️2.5cups of fresh pressed carrot ginger juice ▪️1 cup coconut water ▪️⅓ cup active turmeric bug ▪️Pinch of black pepper ▪️Optional: 1–2 tbsp maple syrup or honey, to sweeten the drink when bottling because the turmeric bug eats most of the natural sugars in the drink. Add everything to a fermentation-safe bottle, leaving a little room at the top. Seal and let ferment at room temperature for 1–3 days, depending on how warm your kitchen is and how active your turmeric bug is. Once fizzy, refrigerate overnight before opening slowly. Want to learn how to make the turmeric bug? My full fermentation ebook walks you through how to make, feed, maintain, and troubleshoot your bug so you can make naturally fizzy probiotic sodas at home.