Lacto-Fermented Salsa — FarmPal

Ingredients

• •4 cups diced ripe tomatoes
• •1 cup diced onion
• •1/2 cup diced jalapeño or serrano peppers
• •4 cloves garlic, minced
• •1/2 cup fresh cilantro, chopped
• •1 tablespoon sea salt
• •1/4 cup whey or 1 extra tsp salt

Instructions

1. 1Combine all vegetables in large bowl
2. 2Add salt and whey (or extra salt if no whey), mix thoroughly
3. 3Pack tightly into wide-mouth quart jar, pressing down to release juices
4. 4Leave 1 inch headspace fermentation produces CO2
5. 5Weigh down vegetables to keep submerged (glass weight or ziplock bag with brine)
6. 6Cover with cloth or airlock lid
7. 7Ferment at room temperature (65-75°F) for 2-5 days
8. 8Taste daily salsa develops tangy depth as lactobacillus cultures multiply
9. 9Refrigerate when sourness reaches your preference
10. 10Fermentation increases bioavailable vitamins and creates beneficial probiotics