Lacto-Fermented Salsa

1 large sweet onion, diced small
1 bunch cilantro, chopped
3 pounds roma tomatoes, diced small*
1 jalapeno pepper, seeds removed, minced
juice of 1 lemon
2 teaspoons celtic sea salt
2 tablespoons whey or Caldwell’s starter culture~
Equipment:
2 quart jars with lids
canning funnel

1. Place the tomatoes, lemon juice, sea salt, cilantro, jalapeno and whey in a large bowl. Stir well and allow to sit a few minutes while you prep the jars.
2. Wash the jars, lids, and funnel. Ladle the salsa into jars, leaving 1 inch of headspace. Press down on the mixture so it is liquidy at the top.
3. Close lids tightly and leave at room temperature for 2-3 days, until bubbly and fermented. Store in the refrigerator. Should keep for months.

*Use a sharp steak or bread knife to cut the tomatoes. This is the most labor intensive part but it’s worth it. You will have a nicer finished salsa than if you pulsed everything in a food processor.

~Here is a good way to make your own whey.