Fizzy Salsa

3 tomatoes, peeled
1 bunch green onions
1 bell pepper
2 cloves of garlic
1 hot pepper, to taste
1/2 bunch cilantro
1 lemon, juiced
3 Tablespoons whey
1 Tablespoon salt

Chop or process all veggies and combine in a quart jar. Add lemon juice, whey, and salt. Jar should not fill past 1” of the top. Add a bit of filtered water if necessary to cover
veggies. Let sit at room temperature for 2 days before transferring to the fridge, making sure to check for CO2 buildup and burp if needed. If bloom develops,simply skim it off and move to fridge. Lasts for months in the fridge. Salsa gets more bubbly with a longer fermentation time.

Ferment: 2 Days