LACTO FERMENTED SALSA RECIPES

Steps:

• Combine onion, bell peppers, garlic, and cilantro in food processor. Pulse 3 to 5 times until coarsely chopped. Add 1/3 of the tomatoes and pulse 2 to 3 times until room is made for additional tomatoes. Repeat with another 1/3 of tomatoes. Finally, add the last of the tomatoes and pulse an additional 3 to 5 times.
• Pour contents of food processor into large bowl. Add the lemon juice, sea salt, cayenne powder, and whey. Stir well and allow to sit a few minutes while you prep your containers.
• Wash 2 quart jars or 1/2 gallon jar well with soap and hot water. Do the same for a food funnel and jar lids. Make sure you rinse everything well. Ladle the salsa into jars, leaving 2 to 3 inches of head space. Add water to submerge the salsa.
• Close lid tightly and leave at room temperature for a few days, until bubbly and fermented. During this process the solid vegetables may separate from the liquid. Simply stir with a wooden or plastic spoon until redistributed and submerged under the liquid.
• Transfer to cold storage.

Steps:

• Mix all the ingredients together including the salt, whey, or finished kefir.
• Place the salsa in a fermentation container, pressing down to release some liquid. Ideally the vegetables should be submerged under the liquid. Add a bit of extra water if needed.
• Ferment for 2+ days at room temperature.