Project Overview

When look back at the start of the fermentation project I found myself with some tough decisions when picking out something to ferment. Even more so never having fermented something before. I first thought was to ferment pickles but after watching some of the videos I wanted to do something a little different.
I chose to go with a salsa, and when looking at it now it does have more of a relish look to it, instead of a traditional salsa. I created a brine with the natural juices from the onions, peppers and of course tomatoes, I also decided to add lemon and lime juice to give it some extra tangy flavor.
I started the process with cutting up green peppers, red onions, tomatoes, part of a jalapeño pepper, cilantro, sea salt and black pepper, lemon and lime juice.
After cutting up the veggies and pressing them to release the natural juices, I put them in a mason jar. The first day nothing really happened. On the second day a few small bubbles appeared, allowing me to see that fermentation was in process. By the third day of both trials, you were able to see the bubbles. I opened the container to release some of the air pressure, and the aroma quickly filled the kitchen with a nice tomato, onion and pepper smell. After day three, I placed the salsa in the refrigerator and after about 3 days I tested a sample.
I was nervous to test the samples, the first sample was a bit overpowering and had a carbonation after taste. The second sample didn't seem to have as much of a carbonation taste to it. Looking back I don't believe the first trial had enough brine in it, compared to the second trail.
Overall when looking back, I would have never guessed I would have fermented salsa or the relish mix would of came out edible.