I have read that many do not like the taste of fermented sauerkraut or kimchee. I have to tell you that FERMENTED SALSA IS GREAT!!! I assume that similar good bacteria is in the salsa, maybe just different vit and min. It is my understanding that when we ferment food, the vit and min are more easily absorbed by our body... this is good! And we get the benefit of good bacteria, like from yogurt but without the milk...
Here is my reicipe for fermented salsa (yum! ):
3 big O. Tomatoes (dipped in boiling water for 5 seconds, cut an "X" on the bottom and peel from there, cut in half and dig your fingers in to get the seeds out. Then finely chop.
1 large finely chopped white onion
1-10 cloves finely chopped of garlic (to taste)
1 cup finely chopped cilantro (great for heavy metal detox! )
1-4 jalapanos finely chopped (to taste)
Please note that a food processer makes this a fast job. Add juice from 3 lemons, 1 tablespoon of sea salt, and 1/4 cup whey ( you can get whey from straining plain yogurt through a coffee filter... what remains is a greek style yogurt and the liquid whey).
Mix this all together (not the yogurt) and put it in a quart size mason jar (keep the mixture about an inch from the rim of the jar) and seal with an air tight mason lid- the metal one, not plastic). Let it sit on the counter top for 2-3 days at room temp (colder needs the longer time), then refrigerate.
This is the basic recipe from Sally Fallon's NOURISHING TRADITIONS. Also check out her fermented lemon recipe- it is great on fish... Though my 7 year old son likes to eat it right out of the jar!