Fermented Salsa

make small amounts at a time or you may loose some due to temperature fluctuations.
40 degrees is to warm.

• Onions
• Tomatoes (don't use green-house grown, they are not sweet!)
• Tomatio's an ancient relative of tomatoes.
• Green peppers
• Green apples??
• Hot peppers and Sweet peppers
• Garlic pressed or equivalent
• Fresh cilantro (essential for taste)
• Lemon / Lime juice (too much and you can't can it)
• Salt keeps out the bad bacteria, but too much sodium in your diet can lead to heart disease! Use unrefined sea salt with a little whey to help start the fermentation. (strain yogurt to get whey.) Salt will provide additional mold protection and a crunchy texture.

https://zerowastechef.com/2015/07/14/fermented-salsa/