Salsa can be served with many dishes. It’s great to have with eggs, on sandwiches, mixed in with salads and alongside meat. Having jars of homemade salsa comes in handy. Because this salsa is fermented it provides extra benefits than the typical store bought kind. See here for more information on the benefits of fermented foods and beverages.
5 cups organic tomatoes, finely chopped
2 large organic capsicum, finely chopped
1 organic shallot, finely chopped
1 tsp himalayan salt
1/4 cup fresh organic cilantro
1/4 cup of lactofermenting stock, you can use whey if you have some. Alternatively, purchase a jar of and an organic, raw lactofermented product, such as sauerkraut and use the liquid from that. With every jar of salsa you make, you can use the whey it produces to make your next batch of sauerkraut.
Glass jar that seals well. I use the ones with the rubber lining and flip top.
1) In a large bowl, mix all of the ingredients together. Put into jars, leaving a 1 inch gap for gas expansion.
2) Store in an area of the house that is around 24°C (out of direct sunlight) for 2 days. Then transfer to the fridge.