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Fermented Garden Salsa with Pineapple

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Ingredients
  

  • 1/2 - 3/4 head of cabbage grated
  • 1 jalapeño seeded and minced (more if you want spicy or leave in seeds!)
  • 1/2 red onion grated
  • juice of 1 lime
  • 2 tbsp rapadura sucanant or other good sugar
  • 1 tbsp sea salt
  • 1 pineapple chopped small
  • 1/4 cup whey or 1 tsp culture starter
  • Filtered water if necessary

Instructions
 

  • Mix all ingredients together in a mixing bowl.
  • Place ingredients in mason jars (I used wide mouth 1 quart size and 1 pint).
  • Really squish it all down and be sure the mixture is covered with the brine/liquid. Use a weight if necessary.
  • If not, add filtered water until all is covered, leaving 1 inch head space.
  • Tighten lid and leave at room temperature for 3-5 days.
  • Transfer to the refrigerator and eat within a few months.