Step 1

Combine the tomatoes, onion, garlic, peppers, cilantro, and lime juice together in a large bowl. Sprinkle with salt, and let vegetables sit for about 15 minutes so that they begin to release their liquid.

Step 2

Stir in the starter culture, if using, and then gently pack the salsa into a quart-sized jar. Take care to remove any air bubbles as you pack the jar.

Step 3

Seal the jar tightly with a fermentation seal, and allow it to ferment at room temperature for up to 5 days. Store in the fridge for up to 6 months.