Fermented Salsa

Instructions

1. Prepare the vegetables
   Dice the tomatoes, onion, and jalapeños into small, uniform pieces. Mince the garlic and chop the cilantro. Place all the vegetables in a large, non-reactive bowl (glass or ceramic works best).
2. Season the mixture
   Add the sea salt, lime juice, ground cumin, oregano, and black pepper to the vegetables. If using whey, add it now. Stir thoroughly to combine all ingredients, ensuring the salt is evenly distributed.
3. Pack for fermentation
   Transfer the mixture to clean, sterilized glass jars with tight-fitting lids. Press down firmly to remove air pockets and ensure the vegetables are submerged in their liquid. Leave about 1 inch of headspace at the top of each jar.
4. Ferment the salsa
   Seal the jars and place them in a cool, dark location (65-75°F is ideal) for 2-3 days. Place the jars on a plate or in a bowl as some liquid might escape during fermentation. Check daily and release pressure by quickly opening and resealing the lids (this prevents excess buildup of carbon dioxide).
5. Monitor the fermentation
   The salsa is ready when it has a pleasantly tangy flavor and small bubbles appear when stirred. This typically takes 2-3 days depending on the temperature. Warmer environments will speed up fermentation, while cooler environments will slow it down.
6. Store and serve
   Once the desired level of fermentation is reached, transfer the jars to the refrigerator to slow the fermentation process. The salsa will keep for up to 2 months when refrigerated. Serve with tortilla chips, tacos, burritos, or any dish that would benefit from a tangy, flavorful salsa.