Sharp and vibrant, this fermented salsa recipe offers complex notes of acidity and a mid-level, piquant heat. It’s a quick ferment and only takes a few days to prepare.
Combine the tomatoes, onion, garlic, peppers, cilantro, and lime juice together in a large bowl. Sprinkle with salt, and let vegetables sit for about 15 minutes so that they begin to release their liquid.
Stir in the starter culture, if using, and then gently pack the salsa into a quart-sized jar. Take care to remove any air bubbles as you pack the jar.