Previously I had only made some Sauerkraut a few times because my grandmother did. Now I've tried several ferments and actually keep some ferments in my refrigerator all the time now. The Fresh Salsa below is one of my favorites. It will keep for several months in your refrigerator and it took only 30 minutes to prepare!. Really!
Before you start the first and most important key to great fermented products that keep for weeks and even months in your refrigerator is to us CLEAN surfaces, CLEAN equipment and CLEAN containers.
2 pounds tomatoes, peeled, seeded and diced
1 lg red onion, finely chopped
1 large red or green pepper, finely chopped
3-4 jalapeno peppers, cored, seeded and finely diced
6-8 cloves of garlic, peeled and finely diced
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoon whey (can use liquid off yogurt or sauerkraut, if not available, use an additional 1 tablespoon salt)
1/4 cup filtered water
Mix all ingredients and place in a gallon-sized, wide-mouth mason jar. (This made just over a half gallon for me) Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. Top of vegetables should be about 1 inch below the top of the jar. Cover with plastic wrap or cloth and keep at room temperature for about 2 days. Move to refrigerator for Storage.
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