Lacto-Fermented Salsa

Step 1

Dice the jalapenos, onions, and tomatoes the same size and add to a bowl, including the juice from the tomatoes.

Step 3

De-seed the jalapeno before dicing if you want your salsa to be less spicy.

Step 5

Chop the cilantro - use the leaves, not the stems.

Step 7

Save as much tomato juice as possible to add to the bowl. The tomato juice will help create the brine. If the tomatoes are not that juicy, it is okay to add water.

Step 9

Add seasonings, salt, and lemon juice, and mix well.

Step 11

Add salsa to a wide-mouth mason jar and place a fermentation weight on top to keep the vegetables below the brine.

Step 13

Cover the jar with a fermentation lid or a loose lid. You want the gases to escape without allowing anything in, like dust or bugs.

Step 15

Let the jar sit on the counter at room temperature for 2 - 5 days to allow the fermentation. If your house is warm, it may take only one day to ferment.

Step 17

Check the jar daily to ensure the vegetables are submerged under the brine. Add a little water to the jar as needed to keep the liquid level from falling below the vegetables.