- 3# tomatoes
- 1/3 small sweet onion
- 1 jalapeno pepper
- 1 bunch cilantro
- 2 limes (juice)
- 1 tbsp. sea salt (no iodine)
- 1 bunch radishes, grated
- 1/3 cup red/purple cabbage, thin sliced
- 1 tbsp. fermented sauerkraut juice (starter) or 1 tbsp. salsa juice from previous batch
(note: if no starter, add 1/2 tbsp. more salt)
Dice, slice, chop, grate, juice, and mix
Fill two wide-mouth mason jars with salsa; leave some head
space
Top jars with cabbage leaf or grape leaf (toss out before
you eat the salsa)
Lid and band (finger tight); burp the jars daily
Set at room temperature 4-6 days on a cookie sheet covered
by a dark towel
Refrigerate when the salsa is "done" to your
taste.
Makes ~2 quarts
