My first GOOD fermented food!

Salsa! Every other fermented veggie I made has turned out awful! I made the salsa and after it was done sitting out at room temp, stuck it in the fridge and forgot about it. I was getting ready to throw it out last weekend cause I figured it would taste just as bad as the others, but for some reason decided to try a little before tossing it. It was great! Gary was scared to try it, but did anyway, and his response was "meh... its not bad." Well, when I got home that evening, he said "your salsa is really good on burritos!" So, there you have it.

Ingredients:

4 medium tomatoes, peeled/seeded/diced (to peel them, throw them in boiling water for a few seconds and the skin will come right off)

2 small onions, diced

3/4 C chopped chili pepper (optional, I didn't use this)

8 cloves garlic, chopped

1 bunch cilantro, chopped

1 tsp oregano

juice of 2 lemons

1 T celtic sea salt

4 T whey

1/4 C filtered water (more or less.... as much as you need to fill the jar)

Put all ingredients in a quart sized mason jar, push everything down. Make sure to leave 1 inch of space between salsa/top of jar. Let sit at room temperature for 2 days. Store in refrigerator.

(Salsa is pictured in my default picture)