Like everyone else these days, I have tomatoes getting ripe one after the other. So let’s make salsa!

But not just any salsa. Fermented salsa.

This makes about 1 quart jar,, which we will be fermenting in as well. I like this size because I only usually have one or two tomato plants and get 5-6 or so tomatoes ripe at a time. Tomorrow I’ll probably have another 5-6 ready…

This quart is:

• 5-6 medium tomatoes
• 1/2 small onion
• 3-4-5 garlic cloves
• Cilatro depending your taste
• Hot pepper depending on you again
• Kosher or your kraut salt

Chop everything up into Salsa sized bits

Now the fermenting part. You need to use between 3-5% salt. So just weigh what you just chopped up. (It easier in grams.)

This batch I had 750g and I want 3% salt so.. 750x.03=22.5. So I mix in 22.5g of my salt. (23g really just round up)

If you let it sit a few minutes it will start to pull water out of the tomatoes. That’s good! Then just fill your jar up to the neck. The either use your weights or a hunk of onion or pepper to wedge in there to keep everything under the liquid.

Then just loosely put lid on and leave sit out on the cupboard for a few days to ferment.

You will start to see bubbles like this. And a bit more liquid. It’s probably good after 3 days of this. But better after a week! Refrigerate when it’s where you want it.