FERMENTED SALSA

[Timmah!]

Lactic acid bacteria are present on virtually all raw fruits & vegetables, even those purchased at the store.

All one needs to do is add 2 - 3% salt by weight & keep the contents submerged & the Lactobacilli will do their thing.

Since it's a 2-quart jar, I topped it with cabbage leaves & a glass fermentation weight to keep it all submerged.

I'm told a few errant flecks of garlic and onion floating at the top is fine.

Will see in a few days how it turns out.

Had to add an extra cup of brine to reduce the headroom to 1.5 inches, since I didn't prepare quite enough.

The silicone air lock with the slit in the ears is a nice convenience.

 

Edited 1 hour ago by Timmah!