fermented Salsa
makes one quart
4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional tablespoon salt)
1/4 cup filtered water
mix all ingredients and place in a quart sized, wide mouth mason jar.
Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables.
The top of the vegetables should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.
Her ferments call for tightening the lid very tight and only opening after two to three days (depending on the vegetable being fermented).
I've had very good luck with this method but if you aren't comfortable with it (I admit I've wondered about exploding jars if I leave it too long) try with a weighted cover or air lock.
My husband remembers the time I left too long and had him take the jars out on the porch and carefully open...the lids were bulging badly...still edible though....just be forewarned and better yet read about her method of fermenting in widemouth quart jars on line. There must be a web page somewhere
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