Sunday, August 7, 2011

Lacto-Fermented Salsa

4 medium tomatoes, peeled, seeded and diced (personally, I don't mind the seeds)
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild (I bought some beautiful pobano peppers yesterday at the farmer's market)
6-8 cloves of garlic, peeled and finely chopped (optional)
1 bunch of cilantro (I will have to use dried)
1 teaspoon of dried oregano
1 teaspoon of dried cumin
juice of 2 lemons (I prefer lime)
1 tablespoon sea salt (pickling salt or Himilayan Pink salt)
4 tablespoons of whey
1/4 filtered water

Mix all ingredients and place in a quart-sized, wide-mouth mason jar.  Press down lightly with a wooden punter adding more water if necessary to cover the vegetables.  The top of the ;vegetables should be at least 1 inch below the top of the jar.  Cover tightly with the airlock lid.  Keep at room temperature for about 2 days before tranferring to cold storage.

Pictures forthcoming...have to go and actually make it!

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