Fermented Salsa
Shared by: erin
Source: Nourishing Traditions by Sally Fallon
Ingredients
Directions
Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days (longer, if not using the whey) before transferring to cold storage.