Naturally Fermented Salsa Recipe

Ingredients:

• 1 medium Onion, diced
• 2 large Tomatoes, diced
• 1 medium Green Pepper, diced
• 1-2 Jalepeños, diced
• Clove of Garlic, minced
• Handful of fresh Cilantro
• Lemon and Lime juice to taste
• One of the following:
  • 2 t. Salt or
  • 1-2 t. Salt and 1/4 cup Whey or
    
  • 1-2 t. Salt and 1/4 cup Water Kefir
  • A starter culture such as Caldwell’s Cultured Vegetable Starter or Body Ecology Starter Culture and salt as indicated by the instructions for the specific culture you are working with
    

Instructions:

If using a starter culture, prepare the culture according the package instructions. Mix all the ingredients together including the salt, whey, or starter culture. Place the salsa in a fermentation container pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid (add a bit of extra water if needed). Ferment for 2+ days at room temperature. Once the fermentation period is complete, the salsa can be removed to a storage container if desired. Store salsa in the refrigerator or root cellar.

Makes approximately one quart.

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