Lacto-Fermented Salsa adapted from

Makes about 1 quart.

  • 1 medium onion, diced
  • 2 large tomatoes, diced (or 2 pints cherry tomatoes, diced, or a combination thereof)
  • 1 medium green pepper, diced
  • 1 clove of garlic, minced
  • 1 bunch cilantro, chopped
  • Lemon or lime juice, to taste
  • 2 tsp. salt


1-2 jalapeños, diced

¼ cup whey, pickle brine, or other live-culture starter

Mix all ingredients thoroughly. Place in a jar, and press down until all solids are covered with liquid. Add a little bit of water if necessary.

Just like sauerkraut, leave at room temperature for a few days until it has reached a desirable flavor, then refrigerate and enjoy. This will ferment much faster than the kraut, so 2 days at room temperature is likely to be long enough. Keep pressing down if necessary to keep the vegetables submerged in liquid.

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