Fermented Pineapple Salsa Recipe

Pineapple salsa is amazing; fermenting it is even better!  If you haven’t fermented before, don’t fret – this is as easy as it comes!

It’s very rare that we feature a recipe with a main ingredient that isn’t locally sourced.  I’m not opposed to buying imported food (we cook with lemons, limes, olive oil and I drink coffee); we’re just very selective in choosing items from far away.

Fermented Pineapple Salsa Recipe pineapple Mint

What does it taste like?  I would describe it as a combination of ‘savory’ and ‘bright.’  It’s not super sweet (though there is a sweetness to it) and it’s a fantastic pairing for tacos or to top a stir fry at the end.  If you have excess fermenting brine (liquid) use it to season rice as it cooks!

Fermented Pineapple Salsa – Ingredients

  • 1 pineapple cut into small pieces (remove the skin and core with a knife)
  • handful of cilantro (or lots if you like it!), chopped small
  • Small hot chile pepper (or lots), chopped small
  • 1 teaspoon kosher salt

Fermented Pineapple Salsa – Instructions

  1. Mix all ingredients together and cover with a clean dishcloth.
  2. Set in a warm place of your kitchen.  Taste after 6 hours and see if you like it (the longer it sits the more savory it will become).  You can leave this for days and it will continue to ferment but you’ll be surprised at how much it changes so quickly (especially in the warmth of summer!).  We ate it the same day we made it.
  3. If it’s too savory, add honey and move to next step.  If it’s too sweet, just wait.  If it’s just right, move on!
  4. Store in fridge – it will last a long time (but you’ll eat it well before then!)


  1. Cannot wait to try this!!!

  2. 6 hours or 6 days??

    • Hi Shannon,

      I’ve updated to clarify; I ate it after 6 hours. It changed quickly (the summer heat helps of course); you could ferment it longer but it really was fantastic (and significantly different) on the same day (unlike kraut or pickles which would just be salty)!

      Let us know how it goes!


      • Thanks Joel…I didn’t realize the process could be that quick! :-)

        • Shannon, this is more of a quick ferment – it’s not nearly as fermented as a sauerkraut as an example. I’m sure that the process has barely begun but there was/ is a significant change of flavor in that time.

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