Ingredients
4 medium tomatoes, diced
2 small onions, finely chopped
3⁄4 cup chili peppers, hot or mild
6-8 cloves garlic
1 bunch cilantro
1 teaspoon dried oregano
juice of 2 lemons or limes
1 tablespoon of sea salt
1⁄4 cup clean, unchlorinated drinking water (may not be necessary)
Directions
Mix, press into jars. Let ferment 1 to 2 days in a warm kitchen and then put in the fridge. Use a glass weight to keep the mass under liquid or pour olive oil on top.
From "Nourishing Traditions" by Sally Fallon
Article: Sauerkraut, kimchi & more: the traditional art of lacto-fermentation
4 medium tomatoes, diced
2 small onions, finely chopped
3⁄4 cup chili peppers, hot or mild
6-8 cloves garlic
1 bunch cilantro
1 teaspoon dried oregano
juice of 2 lemons or limes
1 tablespoon of sea salt
1⁄4 cup clean, unchlorinated drinking water (may not be necessary)
Directions
Mix, press into jars. Let ferment 1 to 2 days in a warm kitchen and then put in the fridge. Use a glass weight to keep the mass under liquid or pour olive oil on top.
From "Nourishing Traditions" by Sally Fallon
Article: Sauerkraut, kimchi & more: the traditional art of lacto-fermentation
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