Fermented Salsa


  • 4 medium tomatoes
  • 2 small onions, finely chopped
  • 3/4 cup chopped chili pepper, hot or mild
  • 6-8 cloves garlic, peeled and finely chopped (optional)
  • 1 bunch cilantro, chopped
  • 1 tsp. dried oregano
  • juice of 2 lemons
  • 1 Tbls. sea salt
  • 4 Tbls. whey (if not available, use an additional 1 Tbls. of sea salt)
  • 1/4 cup filtered water


  • Mix all ingredients and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or meat hammer, adding more water if necessary to cover 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 before transferring to cold storage. Makes 1 quart. Adapted from Nourishing Traditions by Sally Fallon.