Blanch tomatoes to remove peels, then cut into cubes. Finely dice onion, garlic, and cilantro.
Mix together in a medium bowl. Add corn, pepper, and pepper flakes; sprinkle with salt and mix well. Use a wooden spoon or Cabbage Crusher to lightly press the ingredients to release the juices.
Pour all the ingredients into a quart jar, pressing slightly to pack and fill the jar to 1 inch below the rim. Pour in water to cover the vegetables completely. If necessary, weigh them down under the brine to keep them submerged.
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.
Once the relish is finished, put a tight lid on the jar and move to cold storage.
Makes 1 quart
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