Easy Lacto-fermented Pico De Gallo


  1. Quart  mason jar
  2. Sharp Knife
  3. Mixing Bowl
  4. Large Spoon


  1. 6 Medium Tomatoes
  2. 1 Large Onion
  3. ½ Bunch Cilantro
  4. 6 Cloves Garlic
  5. 1 Bell Pepper or Hot Peppers to taste
  6. Sea Salt and Pepper
  7. Pickle Juice, Sauerkraut Juice, or Vegetable Culture Starter from Body Ecology


Chop up tomatoes and squeeze out additional water and put in a large mixing bowl.  Chop up all other vegetables to your desired size and place into the mixing bowl as well.  Add 1 tsp. of salt and ½ tsp. of pepper and massage this into the veggies.  Pack this mixture into the mason jar.  Now take the pickle juice or sauerkraut juice and cover the veggies.  Make sure that they are and remain fully submerged.  Make sure to leave at least 1 to 2 inches of headroom and cover with the lid.  Let sit on the counter for 3 to 5 days then transfer into the fridge and enjoy.

**If you need more liquid just combine some salt with water and use until veggies are covered.  If you use a veggie culture starter mix the starter with water and use this to cover your veggies.

**I have fermented onions, garlic, and pickle juice at all time in my fridge and use this.

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Dr. Noah is a lifelong Chiropractic patient and Paleo Lifestyle enthusiast. At a very early age Dr. Noah suffered from chronic strep throat and earaches. His health was restored from specific Chiropractic adjusting. Dr. Noah graduated in December 2000 from Life University. He is a member of the ANJC since its inception, an avid runner, a Toastmaster, a Rotarian, Board Member of the Ahern Scholarship Foundation, SHINE Doctor, and co-founder of EPOC NJ. He has been married to his beautiful wife Kerri for 12 years and has two incredible children. Dr. Noah can be reached at 201-437-0033, on Facebook, at my Blog, at my app in the IPhone app store, or at

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