Attempt Number One

I started by cutting my veggies (green pepper, jalapeno, red onion, tomatoes) into chunks and put them into a bowl mixing cilantro, sea salt, pepper, lime and lemon juice.I then put the mix into a mason jar and tightly capped it. I had it at room temp for three days. During the course of the first 24hrs nothing looked like it was happening. I did noticed that you could start to see the vegetables start to break down in color, most noticeable in the red onions. The next 24hrs you could see some tiny bubbles cling to the side of the jar. The next 24hrs was when I saw the most changes. There were more bubbles noted on the surface of the brine, and the color had changed to be cloudy. I did taste it on the third day and it was salty and a zing from the peppers, but overall not a bad taste. I was nervous on how it would turn out, but I am pleased with the results thus far. Can't wait to try the next batch.