Fermented Sauces & Salsas Class
What was traditionally eaten as a salsa or sauce of just about any kind would have been fermented. The fermentation process is used as a preservative, but it also enhances flavor, makes the nutrients more bio-available and gives you boost for digestion as they are loaded with beneficial bacteria and enzymes.
Some of the more traditional sauces and salsas I teach how to ferment are;
Salsa verde ~ tomatillo
Traditional tomato salsa
Traditional fermented hot sauce and tomato paste (these are made from each other), and
Creamy avocado salsa made from the left over yogurt cheese.