June 7th, 2017
From Fiery Ferments, by Kirsten K. Shockey and Christopher Shockey
For the Mango-Plantain Habanero Ferment
Combine the plantains, habaneros, mango, allspice berries, and lime zest and juice in a bowl. Add the salt and massage it into the mixture.
Pack the mixture into a jar, pressing out any air pockets as you go. Press a ziplock bag against the surface of the ferment, fill the bag with water, and zip it closed.
Place the jar in a corner of the kitchen to ferment. If you see air pockets, remove the bag, press the ferment back down with a clean utensil, rinse the bag, and replace.
Allow to ferment for 14 to 21 days. You will know it is ready when it has a nice sour taste. The plantains will stay starchy but very palatable
Screw on the lid and store in the refrigerator, where this ferment will keep for 6 months or more.
For the Salad
Combine the beans, avocado, tomato, and habanero ferment. Toss lightly so as not to mush the avocado.