1. Combine everything in a bowl and mix well. Transfer ingredients to a quart-size, wide-mouth mason jar.
2. Place Kraut Source onto the jar. Allow to ferment for 3 - 4 days in a cool spot, away from direct sunlight. If it's very hot in your kitchen (80° F/26° C) don't go beyond 3 days.
3. When ready, remove Kraut Source and replace with the standard mason jar lid and ring. Transfer to the refrigerator. The salsa will keep for at least 7 days.
Note: The tomatoes should release enough liquid to cover the top of your salsa by at least one inch (5 cm) overnight. If not, simply add in a little brine*.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water
This fermented salsa is delicious on chips, grilled chicken, or eggplant.
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