Fermented Tomato Salsa
This is one of my favorite fermented recipes. It's easy, only takes a few days to ferment, lasts long and so delicious to dishes with eggs and meat.
25 oz. (700 g.) tomatoes
2,5 oz. (75 g.) cored chillies
0,9 oz.(25 g.) garlic
0,9 oz.(25 g.) fresh cilantro
2,5 oz. (75 g.) peeled onion
3.5 oz. (100 g.) cabbage
2 tbsp sea salt or celtic salt
1-2 Cabbage leaves
Chop tomatoes, chillies, garlic, cilantro, onion and cabbage. (Use gloves when chopping and coring chillies).
Toss all ingredients into large bowl.
Cut the limes in halves and squeeze the juices over the veggies.
Mix it all with your hands for a few minutes (wearing gloves because of the chillies).
Leave it for 15 minutes allowing for the salt to draw out the juices from the veggies.
Transfer the salsa mixture to your preserving jar, pressing down as you pack the jar so that more brine juices are released. Your goal is to fill the jar just up to 1-inch (2-3 cm) below the lip, allowing space for expansion.
Cut or fold the reserved cabbage leaves to fit on top of the mixture and press it down so that the brine is above the leaf.
Seal the jar and place out of direct light.
Allow to ferment for 3 to 5 days at room temperature. Warmer temperatures will speed up the process, cooler will slow it down.
The lit must be opened every day to allow the jar to “burp” (release built-up gases).
Taste your salsa after 3 days.
When you're happy with taste and texture, transfer your salsa to a cooler temperature. Place it in the cellar or in your refrigerator. This will slow down the fermentation process, allowing you to keep it for several months.
Note. If you want a finer graded texture you can blend the salsa after the fermentation process.