recipe requested by sonya!
i made two batches this go-round. one was a little sweeter, with carrot, sweet basil, little cherry tomatoes, a little jalapeno, turmeric, and fennel seed. one was very hot, with a ton of jalapeno, lemon basil, all kinds of heirloom tomatoes, turmeric, and garlic.
but you really can’t go wrong with anything involving garden tomatoes.
cut up your mixture into tiny chunks.
layer this mixture in the bottom of a clean mason jar with salt (coarse kosher or sea, please. it makes all the difference.) press as you go. the veggies will start creating brine as you work. keep going til you get near the top. add a little water and taste it. if it tastes saltier than your tears, you’re done. otherwise, add a little salt.
you can do this open-crock (see this post for more details; basically, you want to put a glass filled with water or a rock in the jar to keep the veggies submerged under the brine at all times) or with a lid on it (please burp the jar twice a day to avoid brining your ceiling)
other delicious add-ins? any fresh herb. any allium (i love onion in my salsa!) cauliflower. fruit. celery. sweet peppers (sometimes i have floating problems with these – weigh them down with carrots.) whatever you can imagine.
my advice? make a lot of this. i never thought i’d find something to replace my great love of homemade lacto-fermented giardinera, but the garden-fresh tomatoes put this salsa in my top three fermented veggies of all-time.